CHORIZO AND SPICEY BEAN SALAD

8th July 2020

by matthew

Cuisine MKD

Category Classical & MKD Recipes

FAT: 50.10g PRO: 23.68g CHO: 6.22g Kcals: 571

Notes

I used ready to serve Chorizo. If you use a cooking one then fry it in the olive oil before adding the mushrooms

Ingredients

45g Chorizo ring – TESCO finest
38g Chestnut mushrooms - MORRISONS
15g Olive oil
78g Cannellini beans - MORRISONS
18g Green olives stuffed with pimiento crespo – from supermarkets.
20g Spring onions
22g Oven baked keto bread – see Matthew’s Friends recipe
30g Greek feta cheese - MORRISONS
You will also need a little GIA garlic paste and a pinch of chilli powder, black pepper and a pinch of mixed herbs.

Instructions

Cut the mushrooms and fry gently in the oil with some Gia garlic paste and a pinch of chilli powder.
Rinse the tinned beans in cold water then add to the mushrooms, mix well and leave to go cold.
Stir in the olives, sliced chorizo and feta. You could add a pinch of mixed herbs too and black pepper.
Leave to marinate for at least 20 minutes.
Serve with the keto bread

© 2025 Copyright Matthews Friends. Check if this recipe needs to be adapted to your individual prescription. Your dietitian can help you to do this and Matthew’s Friends cannot be held responsible if you do not check if this recipe is suitable. Please ensure that you check product labels for values to make sure they are correct. PLEASE DO NOT ATTEMPT ANY TYPE OF KETOGENIC DIET WITHOUT MEDICAL SUPERVISION.

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CHORIZO AND SPICEY BEAN SALAD