Butter bean, grilled courgette, roast red pepper & chorizo salad

• extra-virgin olive oil↗1 tbsp tbsp

  plus extra for brushing

• cooking chorizo↗100g g

  skinned and diced

• sherry vinegar↗1 tsp tsp
• red pepper↗1

  halved and deseeded

• fresh peas↗100g g
• broad beans100g g
• courgettes↗2

  sliced on the diagonal

• can butter beans↗400g g

  rinsed and drained

• juice ½ lemon

Step-by-step instructions

1. 1

   Heat grill to high. Heat the olive oil in a frying pan over a medium heat. Add the chorizo and cook for 7-9 mins, until it is cooked through and has released its oil. Take chorizo out of the pan with a slotted spoon and set aside. Reduce heat, whisk in vinegar, then remove pan from heat.

2. 2

   Put the pepper on a baking sheet, cut-side down then grill for 3-4 mins, or until the skin blisters and starts to turn black. Put the pepper in a bowl and cover with cling film. Once it is cool, peel off the skin, remove the seeds and then tear the pepper into strips.

3. 3

   Cook peas and broad beans in boiling salted water for 1-2 mins, then tip into a big bowl of ice cold water to keep their bright green colour. Drain and set aside.

4. 4

   Heat a griddle pan until hot. Brush the courgettes with a little bit of olive oil, then cook on both sides for 1-2 mins until just tender but not soft.

5. 5

   Add the butter beans and rest of the ingredients to the pan with the dressing. Add the lemon juice and seasoning and gently toss everything together.