Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
New potato, broad bean and chorizo salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 3 tbsp olive oil, plus extra for frying
- 2 tbsp sherry vinegar
- 1 clove garlic, halved
- 400g baby new potatoes
- 300g broad beans, blanched and double podded
- 100g chorizo, diced
- 2 handfuls rocket
- 50g manchego, 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.
