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
1No rocket science here... simply combine all the salad ingredients in a bowl, then put together the dressing.
2We 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!
3Combine the salad and the dressing, garnish with the fried chorizo slices, and welcome to Spain!
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
for the dressing
4tbs olive oil
1tbs sherry vinegar (white wine vinegar is fine, but sherry has more depth and flavour)