Ingredients
- olive oil 3 tbsp, plus extra for frying
- sherry vinegar 2 tbsp
- garlic 1 clove, halved
- baby new potatoes 400g
- broad beans 300g, blanched and double podded
- chorizo 100g, diced
- rocket 2 handfuls
- manchego 50g, shaved with a peeler
Method
-
Step 1
Whisk together the oil, vinegar and garlic in a bowl. Season and leave to sit while you make the rest of the salad.
-
Step 2
Boil the potatoes in salted water until just tender, then drain and cool. Slice into thick rounds. Put the potatoes in a bowl with the broad beans, pour in the dressing (discard the garlic) and toss together.
-
Step 3
Cook the chorizo in a little more olive oil in a frying pan until crisp. Gently toss the rocket with the potatoes and beans, and pile onto a platter. Spoon over the chorizo and scatter with manchego to finish.
Nutritional Information
- Kcals 701
- Fat 44.6g
- Saturates 15g
- Carbs 36.9g
- Sugars 3.9g
- Fibre 15.4g
- Protein 30.5g
- Salt 2.3g