Salami and Bean salad

Khanh Ong

Ingredients:

1 tbsp EVOO
1⁄2 a brown onion finely chopped
1 clove of garlic crushed
40g hot salami chopped
200g tomatoes chopped
2 tbsp of Shiraz
1 tsp smoked paprika
1 heaped cup of peeled broad beans
a pinch of salt
2 slices of Charred crusty bread
1 tbsp of chopped mint

Method:

Add EVOO to a medium saucepan on medium heat with brown onion for 5 minutes to soften.
Add garlic and salami to the pan and cook for 2 minutes.
Add the smoked paprika, tomatoes, Shiraz, and simmer for 5-8 minutes or until thickened.
Add broad beans, salt and simmer for 2 minutes.
Top bread with the mixture and finish by topping with mint, then serve.

Our friends at Wine Selectors recommend pairing this dish with a Shiraz or Grenache.

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