Cannellini Bean Salad With Roast Cherry Tomatoes & Chorizo

1. 1

   Heat oven to 350F Put the tomatoes on a baking tray and drizzle with some of the oil.

2. 2

   Season and roast for 20 minutes and then remove.

3. 3

   Drain and rinse the beans.

4. 4

   Tip into a bowl.

5. 5

   Fry the chorizo in a non-stick pan until crisp, then drain on kitchen paper.

6. 6

   Wipe the pan clean and add the olive oil, onion and seasoning.

7. 7

   Cook for 5 minutes, then add the vinegar and reduce by half.

8. 8

   Add the honey and whisk to emulsify.

9. 9

   Pour the warm dressing over the beans and mix.

10. 10

    Add the chorizo, tomatoes and salad leaves and mix again.

11. 11

    Divide between 2 plates.

* Per serving · 4 servings · Values may vary.

No additional tips available.