Ingredients
100g/3½oz gorgonzola, chopped
50g/2oz Greek yoghurt
½ lemon, juice only
150g/5½oz spinach leaves
salt and freshly ground black pepper
50g/2oz chorizo, diced and cooked until crisp
25g/1oz tinned cannellini beans, rinsed and drained, to garnish
Method
1. In a large bowl mix together the cheese, yoghurt, lemon juice and spinach leaves. Toss together until well combined, then season with salt and freshly ground black pepper.
2. Serve on a plate and sprinkle over the chorizo and cannellini beans.
