4 Portions
• 30 ml olive oil
• 4 chorizo sausages, sliced on the diagonal
• 2 x tins (400 g each) butter beans
• 2 x tins (400 g each) chickpeas
• 250 g fresh green beans
• about 5 whole spring onions
• about 10 fresh basil leaves salad dressing
• 100 ml olive oil
• juice of 1 lemon
• 2 garlic cloves, crushed
• salt and freshly ground black pepper to taste
Heat the olive oil in a pan. Fry the sausage slices for about 15 minutes Drain the beans and chickpeas in a colander and rinse thoroughly with cold water. Soak the green beans in boiling water for 5 minutes. Drain and allow to cool. Combine the salad-dressing ingredients. Pour over the butter beans and chickpeas and mix well. Spoon onto a serving platter. Place the chorizo, green beans, spring onions and basil leaves on top and serve.