Place the Ciabatta/Panini cubes on a baking sheet – drizzle over half the Olive Oil and place under the oven’s grill element for 5 – 7 minutes until crispy, turning frequently and do keep an eye on them as they tend to burn quickly – remove from the oven and let cool completely
Whilst the oven is hot, turn it to 220 deg C (440 deg F) – place the Bell Pepper pieces in a baking dish – roast 12 – 15 minutes, turning once, until soft – remove and let cool completely
Toss together the Ciabatta/Panini, Bell Peppers, Eggs, Chorizo, Butterbeans, Tomatoes and Salad Leaves – transfer to a serving dish
Whisk together the remaining Olive Oil and the Vinegar – season to taste with Salt and Black Pepper – drizzle over the Salad just before serving
Nutrition Facts
Chorizo Egg and Bean Salad
Amount per Serving
Calories
370.9
% Daily Value*
Fat
24.7
g
38
%
Saturated Fat
6.1
g
38
%
Polyunsaturated Fat
16.9
g
Carbohydrates
22.7
g
8
%
Fiber
1.3
g
5
%
Sugar
2.7
g
3
%
Protein
14.1
g
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.