4 boiled eggs, grated
3 spring onions, roughly chopped
1 chorizo sausage, cut into 1 cm cubes
200 g smoked salmon
270 g red kidney beans
400 g tin crushed tomatoes
2 zucchini, roughly diced
2 baby cos lettuce
3 cloves garlic, roughly chopped
250 g tinned crush tomatoes
50 ml apple cider vinegar
4 tbsp thickened cream
4 tbsp smokey BBQ sauce
1 tsp smoked paprika
Extra virgin olive oil
Into a pan with a good splash of oil, tumble in the chorizo and cook until brown. Add the spring onion, zucchini, garlic and cook until slightly coloured. Sprinkle in the paprika and stir to coat. Pour in the beans, tomatoes, vinegar, a splash of water, a sprinkle of salt and simmer for around 15 mins or until thickened.
In a bowl, mix together the BBQ sauce, cream and a splash of water. Set aside.
Lay the lettuce leaves around a platter, place the smoked salmon pieces onto the leaves, pour the chorizo mixture in the centre, scatter the grated egg on top and drizzle over the BBQ sauce.