This recipe is a Spice Mountain original, inspired by the Spanish fabada stew which is a dish consisting of beans and various bits of pig (chorizo, morcilla, belly pork and lomo can all feature). We have adapted this to a lovely summer salad, full of the flavours of the Spanish countryside and perfect to be enjoyed alongside a plate of melt-in-the-mouth pata negra ham and a crunchy baguette for a leisurely lunch in the garden. We use butter beans, but feel free to switch pulses if you’re not a fan – chickpeas are always a winner too. Also bear in mind that the recipe works better with tinned or jarred butter beans, and the same goes for the piquillo peppers – we would point you in the direction of our friends at Brindisa in Borough Market for purchasing these, as well as the accompanying jamon.
01.
Ingredients
2 tins butter beans
1 tin piquillo peppers, drained and roughly chopped
1 medium sweet onion, cut into thin slices
2 large tomatoes, diced
1 green pepper, diced
Good handful of finely chopped fresh flatleaf parsley
1 chorizo, sliced and fried in a little olive oil
4tbs olive oil
1tbs sherry vinegar (white wine vinegar is fine, but sherry has more depth and flavour)
2tsp Spice Mountain’s patatas bravas blend
½ tsp lemon pyramid salt from Spice Mountain
1tsp dried parsley
pinch of sugar
good grind of black pepper
02.
Method
- No rocket science here… simply combine all the salad ingredients in a bowl, then put together the dressing.
- We find the best way to mix a salad dressing is still to chuck everything in an old jam jar, screw the lid on tight and shake, shake, shake!
- Combine the salad and the dressing, garnish with the fried chorizo slices, and welcome to Spain!
