Chorizo, bean and bulgur wheat salad
Item 1 of 1
- Side
- 4
- 45 minutes
★ ★ ★ ★ ★
5.00
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.
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Ingredients
Metric
Imperial
- 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
SAVE RECIPE
Method
1
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
2
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
3
Add the red and yellow peppers to the pan and sweat for a further 5 minutes
- 165g of red pepper
- 100g of yellow pepper
4
Add the parsley, garlic, caster sugar, dried oregano and salt and cook for a further 5 minutes
5
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
First published in 2015
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.
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