#4 Chorizo, Tomato and Bean Salad

It's been hot again and though I did want to cook some things from the February Delicious Magazine, they all required far too much heat, so instead I settled for something from the Jan/Feb GoodFood:

Chorizo, Tomato and Bean Salad serves 4

• 200g grape tomatoes, halved (I used 250g of tiny Roma)
• 2 tbspn olive oil
• 100g chorizo, thinly sliced
• 1 red onion, diced
• 2 tbsp sherry vinegar (I used some posh red wine vinegar instead)
• 2 tbspn honey
• 400g can cannellini beans, rinsed and drained
• 200g mesclun(I used some Asian salad leaves)
• crusty bread to serve

It says to use the oven (preheat to 180*) but I used the grill instead and it worked perfectly and was less heat producing. Drizzle tomatoes, cut side up, with half the olive oil and grill for 15 minutes. Meanwhile, cook chorizo in a pan with no oil, for 5 minutes on each side, until golden and crisp. Wipe pan out and then add the rest of the oil and cook the onions over a medium heat for 5 minutes, then add the vinegar and simmer for 2 minutes, it should reduce by half, and then stir in the honey and mix well.To assemble, on a large plate strew the lettuce, then sprinkle over the beans, tomatoes, chorizo and then pour over the onion mixture, Serve with the crusty bread.

I didn't add any salt or pepper and it needed no extra seasoning. I loved the sweet honey, the salt and chilli of the chorizo, the flavour intense tomatoes and the soft mashiness of the beans all soused in the warm sharp vinegar sauce. The flavours are perfect together and I would make this again in a flash.