• 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


  • 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.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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