Everyone’s favourite Italian chef, Gino D’Acampo shares a recipe from his latest book. This Insalata di Pollo e Chorizo recipe is quick and easy, making it ideal for last minute get togethers. Or forgotten dinners!
You will need:
100g can cannellini beans, drained and rinsed
100g can borlotti beans, drained and rinsed
20 cherry tomatoes, quartered
1 medium hot red chilli, deseeded and thinly sliced
1 garlic clove, peeled and finely sliced
2 tablespoons freshly squeezed lemon juice
8 tablespoons extra virgin olive oil
2 medium skinless, boneless chicken breasts, cut into 1cm strips
100g hot chorizo sausage, cut into thin round slices
60g rocket leaves
Salt, to taste
1 Put all the beans in a large bowl with the tomatoes, chilli and garlic. Pour over the lemon juice with half the olive oil, season with salt, toss all together and set aside.
2 Place a large frying pan over a high heat and pour in the remaining oil. Add the chicken strips and fry for 5 minutes, stirring occasionally with a wooden spoon.
3 Season with salt, add the chorizo and continue to fry for a further 2 minutes over a high heat.
4 Toss the rocket leaves through the bean salad and transfer to a large serving plate. Top with the crispy chicken and chorizo and serve immediately.
Taken from Pronto! by Gino D’campo (Kyle Books, €19.99)
Photographer: Matt Russell
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