Butter Bean, Choritzo and Tomato Salad.

In a mortar and pestle crush a clove of garlic with some good salt until it becomes a paste. Add a good dash of sherry vinegar and olive oil and mix in to an emulsion.
Warm butter beans through in slightly salted water drain and leave to cool slightly.
Chop cherry or other small tomatoes into small pieces and combine with a finely sliced red onion and chopped parsley.
Combine the slightly cooled beans with the tomatoes, onion and parsley and dress. Leave for five mins or so for all the flavours to mingle.
In a frying pan fry sliced cooking choritzo on both sides then add to the rest of the salad and serve.