Chorizo on Middle Eastern Pomegranate Molasses Haricot Beans

Name: Chorizo on Middle Eastern Pomegranate Molasses Haricot Beans
Cuisine: Middle Eastern
Ingredients: (serves 2); For the Salad; 8 mini cooking chorizo, skins removed and sliced; Small bag of salad leaves; Tin of beans, I used haricot but chickpeas would be fine, drained and rinsed; 1 1/2 tbsp pomegranate molasses; 1 tbsp white balsamic vinegar; 2 tbsp olive oil; 1 garlic clove, peeled and minced; 1/2 tsp dried herbs, I used zaatar; 3 tbsp fresh parsley leaves only; 4 sundried tomatoes, roughly chopped; 1/2 preserved lemon, roughly chopped; Seasoning to taste; Click to print (Opens in new window)

3 steps

Updated at: Wed, 16 Aug 2023 19:22:32 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories1099.6 kcal (55%)

Total Fat82.3 g (118%)

Carbs58.1 g (22%)

Sugars16.7 g (19%)

Protein35.6 g (71%)

Sodium3118.1 mg (156%)

Fiber7.3 g (26%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

8mini cooking chorizo

skins removed and sliced

salad leaves

small bag

beans

Tin, I used haricot but chickpeas would be fine, drained and rinsed

1 ½ Tbsppomegranate molasses

1 Tbspwhite balsamic vinegar

2 Tbspolive oil

3 Tbspfresh parsley

leaves

4sundried tomatoes

roughly chopped

0.5preserved lemon

roughly chopped

seasoning

to taste

Instructions

Step 1

To make the beans. Add the molasses, vinegar and olive oil into a jar or bowl shake or whisk to combine. Add the rest of the into a bowl. Pour over the dressing and toss to combine.

Step 2

Heat a frying pan with no oil. Add the chorizo and cook for 2 minutes on each side. Drain on kitchen paper.

Step 3

Add the salad leaves between two serving bowls. Spoon over the bean mixture and top with the chorizo. Enjoy 😊