Broad bean, chorizo, pea and rocket salad
Daniel Lingiah
Preparation time 10 mins
Cooking time 20 mins
Serves 4


8 handfuls of peas

1 large chorizo sausage

1 white onion

2 cloves garlic

4 handfuls fresh broad beans ( shelled )

200g rocket

Cold pressed rapeseed oil

1 lemon


1, Chop onions and garlic as finely as possible.

2, Slice chorizo into 1cm slices.

3, Bring a pan of salted water to the boil.

4, Fry chorizo on a medium heat until crisp, remove from pan and set aside.

5, In the same pan using the oil released from the chorizo add onions and garlic with some seasoning, cook until brown and sweet.

6, Cook beans and peas for 2 minutes so they retain some texture.

7,  Place chorizo in a bowl with onions and garlic and any oil left in pan, add the drained beans and peas. Toss together, check seasoning.

8, To make dressing pour 4 tbsp of rapeseed oil into a jug add seasoning and the juice of 1 lemon, whisk to emulsify.

9, Add half of dressing into peas and beans, mix through.

10, Dress the rocket and serve on top.

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