Chorizo, choritzzo, schoreetho, however you say it I love it. That red spicy warmth pervades any ingredients that get in its way and frankly makes most things taste that little bit better. Usefully it has a great shelf life and as such I often keep it in the fridge and that is how this lunch started out. Our plans changed the other day and I found we would be home rather than out for lunch and that the fridge was looking pretty bare but fortunately contained a pack of chorizo. The beans, both runner and French, have been very successful in the garden this year and we haven’t done badly for tomatoes or potatoes. So following a rustle around I had one of those serendipitous moments when although completely unplanned, the ingredients I had available went together fabulously. So much so that I made this again a couple of days later with the addition of boiled new potatoes.
Whilst barely a recipe I offer it here in its original form which we had with a lovely loaf of bread which managed to be both crusty without and squidgy within, a perfect combination. On the second occasion I added boiled sliced new potatoes to the mix and they worked a treat too so go for whichever you prefer.
By the way, not only does it taste magic but it looks fantastic as well piled up on a white plate – a feast for the eyes as well as the tummy (if that is not a bit cheesy)?!
Chorizo, tomato and green bean salad
180g-200g chorizo (the cooking sausages rather than the thin sliced salami type) chopped
200g green beans, you can use French, runner or bobby or a mixture, topped and tailed
200g tomatoes, halved or quartered
1 tablespoon good olive oil
1 tablespoon red wine vinegar
Bunch of parsley (optional)
Fry the chorizo in a large pan until cooked and a little crispy in places. Cook the beans in boiling water until just (I mean just) cooked but retaining crunch. Tumble the tomatoes and beans into the pan with the chorizo, add the oil and vinegar and turn gently until thoroughly mixed and then put on a large serving plate. Sprinkle salt and pepper and with chopped parsley if you have some. How quick and easy was that?
Enough for 4.