Serves: 4

It's a muggy Monday, so dinner tonight needs to be something delicious ­not too hot and not too heavy. This salad is ready in a flash, and full of flavour (thank you chorizo!) What's your favourite salad to make at home?

Ingredients

• 1 x 150g pack diced chorizo
• 1 tbsp olive oil
• 1 x 240g pack ready-
cooked chicken
• 2 x 410g tins butter 
beans, drained
• juice of 1 lemon, plus 
lemon wedges to serve
• 3 ready-roasted red peppers (from a jar), sliced
• ½ small red onion, 
finely sliced
• 1 tbsp chopped 
flat-leaf parsley
• 1 x 70g bag rocket

Method

1. Fry the chorizo in a frying pan until crisp; transfer to a platter using a slotted spoon.
2. Add the olive oil to the frying pan, then stir-fry the chicken for 2 minutes. Stir in the butter beans, lemon juice, peppers and red onion. Cook together, stirring, for 3-4 minutes.
3. Transfer to the platter with the chorizo and stir in the parsley and rocket; season. Toss everything together and serve the salad with lemon wedges.