Simple warm butter bean salad with chorizo

Method

2. 1

   In a frying pan, heat 1tbsp oil and fry the shallots and courgette over a medium heat until softened and translucent (about 8-10 minutes).

3. 2

   Then add the garlic and tomatoes and fry for another minute. Remove from the pan and set aside.

4. 3

   Slice the chorizo into 2cm rounds and fry for 8 minutes.

5. 4

   Pour in the red wine and honey, cook for 5 minutes until the chorizo is coated in a sticky glaze.

6. 5

   Return the shallots, garlic and celery to the pan with the butter beans to warm through, then remove the pan from the heat and stir in the basil.

7. 6

   Arrange the warm mixture on a bed of mixed salad leaves, top with shavings of Parmesan.