Name: Chorizo and broad bean salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 75.08 gm extra virgin olive oil; 4 garlic cloves, crushed; 1 loaf ciabatta, sliced diagonally into 8 pieces; 3 (125g each) chorizo sausages, sliced; 2 red onions, cut into thin wedges; 40.00 ml red wine vinegar; 500g packet frozen broad beans, thawed, peeled; 125.00 ml fresh mint leaves; 125.00 ml fresh flat-leaf parsley leaves

Chorizo and broad bean salad

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Chorizo enhances flavor in this delicious side salad.

Ingredients:

75.08 gm extra virgin olive oil
4 garlic cloves, crushed
1 loaf ciabatta, sliced diagonally into 8 pieces
3 (125g each) chorizo sausages, sliced
2 red onions, cut into thin wedges
40.00 ml red wine vinegar
500g packet frozen broad beans, thawed, peeled
125.00 ml fresh mint leaves
125.00 ml fresh flat-leaf parsley leaves

Instructions:

Mix 1/4 cup of oil with half of the garlic in a bowl. Brush both sides of the bread slices with the oil mixture. Preheat a barbecue chargrill to medium heat. Grill the bread for 1 to 2 minutes on each side until golden and slightly charred. Serve on a platter.
Combine chorizo, onion, remaining garlic, and remaining oil in a bowl, tossing to coat. Cook the mixture on a barbecue plate for 4 to 6 minutes until chorizo is crisp and onion is tender. Transfer to a heatproof bowl and mix in vinegar, broad beans, mint, and parsley. Season with pepper and toss to combine.
Top the bread with the flavorful chorizo mixture before serving.

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