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Ingredients
Method
- 225g chorizo, chopped
- 800g butter beans from a tin, drained
- 220g cherry tomatoes, halved
- 3 tbsp olive oil
- 180g baby salad
- Gently fry the chorizo in the olive oil for 3 mins. When the oils have been released, add the tomatoes and butterbeans and remove from the heat. Leave to sit for 10 mins to warm through, then mix into the salad leaves in a bowl and serve with crusty bread.
10 mins
2 serving
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