New potato, broad bean and chorizo salad

Name: New potato, broad bean and chorizo salad
Total time: 30 min
Yield: 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

Janine Ratcliffe

Published: June 15, 2019 at 1:40 PM

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Serves 2

Easy

Total time: 30 mins

A star rating of 5 out of 5.2 ratingsRate

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

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Ingredients

Nutrition

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

Nutrition: per serving

kcal701
fat44.6g
saturates15g
carbs36.9g
sugars3.9g
fibre15.4g
protein30.5g
salt2.3g

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.

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Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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A star rating of 5 out of 5.2 ratings

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