Photo: Anna Pelzer
Butter bean, grilled courgette, roast red pepper & chorizo salad
9 ingredients
20 min + 40 min
Serves 2
openrecipes
Make the most of seasonal summer ingredients in this warm and spicy vegetable salad. It makes a great Spanish-style tapa too
Estimated Nutrition (whole recipe, rough)
331
Calories
5g
Protein
26g
Fat
17g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Peas | 1/2 cup (72g) | 62 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Broad Bean | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tbsp extra-virgin olive oil , plus extra for brushing
- 100g cooking chorizo , skinned and diced
- 1 tsp sherry vinegar
- 1 red pepper , halved and deseeded
- 100g fresh peas
- 100g broad beans
- 2 courgettes , sliced on the diagonal
- 400g can butter beans , rinsed and drained
- juice ½ lemon
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes