Daily Archives: January 16, 2012

Roast Cherry tomato, Chestnut, Chorizo & Cannellini Bean Salad – GF

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I must apologise for missing a few days posts on my Christmas recipes…. my partner and i ended up going away to Dublin for his birthday. There’s Dublin posts to be written up… they’ll be published right after the Christmas dessert ones have been posted… so much to do… not enough time!!

Roast Cherry tomato, Chestnut, Chorizo & Cannellini Bean Salad – GF
 
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A yummy salad. Don’t be put off by the many techniques this salad requires. The end result is well worth it. You don’t have to add in the chorizo. The flavour will not be compromised because of it. I had some chorizo on hand, and thought it would suit it to a tea, which it did. I also added Parmesan cheese shavings on top. I couldn’t have any myself, but that doesn’t mean my partner couldn’t enjoy it.
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Recipe type: Salads, legumes, vegetables
Serves: 4

Ingredients
  • 3 Garlic cloves – finely chopped
  • 1 Red onion – chopped
  • 1 Tbs Red wine
  • 1 Tbs Apple cider
  • ½ tsp ground cinnamon
  • 50g vacuumed packed Chestnuts – chopped
  • 3 Sundried tomatoes – finely chopped
  • 1 Courgette – sliced into ½cm pieces
  • 1.5 Chorizo (approx 20cm long sticks) – sliced
  • 1 Can cannellini beans – washed thoroughly
  • 1 bunch Parsley – chopped finely
  • 2 Sprigs Spring onions – finely chopped
  • 20 Cherry tomatoes – cut in half
  • Rock salt
  • Cracked pepper
  • Dried Oregano
  • Olive oil spray
  • Parmesan shavings to garnish – Optional

Instructions
  1. Pre-heat oven to 180 degrees Celsius.
  2. Cut the cherry tomatoes in half and place them face up on a non-stick baking tray. Spray with olive oil and season with salt, pepper and Oregano. Bake for 20 minutes then remove to cool.
  3. Meanwhile in a non-stick fry pan, fry the chorizo until crispy. Then drain on kitchen paper to remove excess oil.
  4. In a non-stick skillet, fry the courgettes turning once.
  5. In a non-stick saucepan, fry the onions and garlic in some filtered water on med heat for 5 minutes, then add the red wine and cider vinegar and reduce to half. Add the cinnamon and chestnuts and sundried tomato. Remove from heat.
  6. In a large bowl, place the cannellini beans, parsley and spring onions. Combine well. Add the onion mixture. Combine well. Add the Chorizo, courgettes and combine. Place a serving dish, and place the tomatoes on top.
  7. You can garnish with Parmesan shavings if you wish.

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This post was submitted to ‘Fat Tuesday: January 17, 2012′ @ http://realfoodforager.com and to ‘Traditional Tuesdays – Nutritious and Delicious! ~ January 17, 2011′ @ http://wholenewmom.com