Arlene Thompson of Sainsbury’s Try Team suggests this Spanish salad for summer days.
Butter bean chicken and chorizo salad
150g pack diced chorizo
1 tbsp olive oil
240g ready-cooked chicken
2 x 410g tins butter beans, drained
juice of 1 lemon, plus lemon wedges to serve
3 ready-roasted red peppers (from a jar), sliced
½ small red onion, finely sliced
1 tbsp chopped flat-leaf parsley ; 1 x 70g bag rocket
Fry the chorizo in a frying pan until crisp; transfer to a platter using a slotted spoon. Add t olive oil to the pan, then stir-fry the chicken for 2 minutes. Stir in the butter beans, lemon juice, peppers and red onion. Cook together, stirring, for 3-4 minutes. Transfer to the platter with chorizo and stir in parsley and rocket; season. Toss everything together and serve with lemon wedges.