Chorizo, broad bean & wild rice platter with sherry vinegar dressing
kcal713
Ingredients · Servings 2
- 100g chorizo
- 2 garlic cloves
- 1 red onion
- 2 roasted red peppers from a jar
- 2 tbsp olive oil
- 2 thyme sprigs
- 2 tbsp sherry vinegar
- 2 tsp honey
- 180g broad beans (fresh or frozen)
- 200g pouch wild rice mix or other grains
- 2 handfuls of spinach
- 25g blanched almonds or flaked almonds
Method · 30 min
- Cut the chorizo into 5mm cubes and put in a cold frying pan. Put over a medium heat and fry for 4-6 mins until crispy and lots of orange oil has been released. Meanwhile, finely slice the garlic, red onion and red pepper.
- Scoop out the chorizo with a slotted spoon and put on a plate. Add 1 tbsp olive oil to the chorizo oil and fry the garlic for 2-3 mins until fragrant and crisp. Remove to the plate with the chorizo. Add the onions and red peppers along with the thyme and a pinch of salt. Fry for 5 mins until the mixture has softened. Stir in 1 tbsp sherry vinegar and 1 tsp honey. Stir in the broad beans and cook until bright green, adding a splash of water if you’re using fresh rather than frozen.
- Add the wild rice and warm through, mixing to soak up the dressing. Lay out the spinach leaves on a platter and spoon over the warm rice (this will wilt the spinach slightly). Scatter over the crispy chorizo and garlic. Chop the almonds if whole and sprinkle over the top. Mix the reserved 1 tsp honey, 1 tbsp olive oil and 1 tbsp sherry vinegar and pour over to serve.
- fat36g
- saturates8g
- carbs60g
- sugars18g
- fibre14g
- protein30g
- salt2.98g
