Broad Bean and Chorizo Salad

A colourful, full flavoured salad reminiscent of warm summer holidays. I prefer to cheat a little and use frozen broad beans which only need to be defrosted. If you are using fresh produce, skin then cook until tender.

Category:  Starters & Salads  - 


For 4 people


  • 250 g broad beans, cooked and skinned
  • 150 g ready-to-eat chorizo sausage
  • 1 onion, finely chopped
  • 1 lemon
  • 3 tbs fruity olive oil

Broad Bean and Chorizo Salad Directions

  1. 1. Depending on the broad beans you use, either defrost or cook until tender then place in a medium sized mixing bowl and chill.
  2. 2. Skin the chroizo sausage and cut in half longways, cut into 3mm thick slices. Using a non-stick frying pan, fry the chorizo slices until they are just beginning to colour. There should be quite a lot of oil in the pan which has oozed out of the sausage. Using a slotted spoon and leaving the oil in the pan, remove the chorizo from the pan and place on a plate lined with kitchen roll which will absorb any remaining oil. Cool.
  3. 3. Gently sauté the chopped onion in the remaining chorizo oil until it is soft - about 10 minutes on a low heat. Remove from the pan with a slotted spoon and in the same way as the chorizo, place on a plate lined with kitchen paper and cool.
  4.  4. Using either a zester or the fine side of a grater, remove the zest from the lemon and chop finely. Next, remove the pulp from the lemon and chop finely.
  5. 5. Remove the broad beans from the fridge. Add the chorizo, onion, lemon zest, pulp, salt and black pepper. Using a metal spoon ,carefully, so you do not break the beans, fold all the ingredients together. Sprinkle with olive oil and serve at room temperature.
  6. Hint: Removing the pulp from a lemon: Slice across the top and base of the lemon. Place on a chopping board resting on its base. With a sharp knife, beginning at the top, slice down between the pulp and flesh. Try to stay close to the flesh as the white pith is bitter.