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New potato, broad bean and chorizo salad

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

30 minutes
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

By Janine Ratcliffe

Published: June 15, 2019 at 1:40 pm

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.