Chorizo & Bean Salad Recipe - Great British Chefs

This fabulous chorizo and bean salad recipe uses bulgar wheat and is really easy to make. Marcello Tully's salad is a colourful starter or side dish for barbecued meat or grilled fish.

Ingredients

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200g of chorizo sausage, diced into small cubes
240g of bulgur wheat
800ml of water
30ml of olive oil
140g of onion, finely chopped
165g of red pepper, diced into small cubes
100g of yellow pepper, diced into small cubes
5g of parsley, chopped
4g of garlic
5g of caster sugar
1 dash of oregano
4g of salt
115g of tinned cannellini beans, drained
115g of tinned red kidney beans, drained

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Cover the bulgur wheat with water, bring to the boil and cook for 10 minutes. Drain and leave to cool

240g of bulgur wheat
800ml of water

Heat the oil in a heavy based pan and sweat the onions and chorizo for 5 minutes, stirring frequently

30ml of olive oil
140g of onion
200g of chorizo sausage

Add the red and yellow peppers to the pan and sweat for a further 5 minutes

165g of red pepper
100g of yellow pepper

Add the parsley, garlic, caster sugar, dried oregano and salt and cook for a further 5 minutes

5g of parsley
4g of garlic
5g of caster sugar
1 dash of oregano
4g of salt

Remove the pan from the heat and combine with the bulgur wheat in a large salad bowl. Add the cannellini beans and kidney beans and mix well before serving

115g of tinned cannellini beans
115g of tinned red kidney beans

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Marcello Tully

When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.