Broad Bean and Chorizo Salad Recipe with New Potatoes

New potato, broad bean and chorizo salad

  • serves 2
  • Easy

Cook the chorizo until super crisp and serve over peppery rocket, vibrant broad beans and baby new potatoes tossed in oily garlic



  • 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


  • 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.

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Nutritional Information

  • Kcals 701
  • Fat 44.6g
  • Saturates 15g
  • Carbs 36.9g
  • Sugars 3.9g
  • Fibre 15.4g
  • Protein 30.5g
  • Salt 2.3g