PER SERVING | 349cals | PROTEIN 15g | CARBS 20.5g | FAT 21.5g | FIBRE 6.5g

Chorizo and bean salad

SERVES 2 | PREP 10 mins | COOK 2 mins

A high-protein, Mediterranean-style salad with a boost of gut-friendly fibre. Choose the hard, cured chorizo, rather than the soft, cooking kind. Any beans or chickpeas work well; just make sure they are canned in water.

• 25g chorizo, skinned and roughly chopped
• 2 tbsp extra-virgin olive oil
• 1 × 400g can mixed beans in water, drained and rinsed
• 100g roasted red capsicums from a jar, drained and sliced
• 25g pitted olives, any colour, sliced
• 50g young spinach leaves
• 1 tbsp cider vinegar

COOK’S TIPS

Roast your own capsicums by placing them on a baking tray lined with foil and cook under a hot grill for about 10 minutes, or until the skins are blistered and blackened, turning regularly. Leave until cool enough to handle, then strip off the blackened skins and cut the capsicums into strips, discarding the seeds. Two smallish capsicums will give enough roasted capsicum for this recipe.

1. 1. Place the chorizo in a small frying pan with 1 tablespoon of the oil and place over a medium heat. Cook for 2 minutes, or until it begins to release its fat and turn lightly brown, stirring regularly.
2. 2. Meanwhile, mix the beans, capsicums, olives and spinach in a large bowl.
3. 3. Remove the pan from the heat and stir in the remaining oil and the vinegar. Leave to sizzle for a few seconds, then scatter the chorizo and warm dressing over the salad and toss lightly.
4. 4. Divide the salad between two shallow bowls or plates and serve while still warm and before the leaves wilt.