New potato, broad bean and chorizo salad
Serves 2
Easy
Total time:
Cook the chorizo until super crisp and serve over peppery rocket, vibrant broad beans and baby new potatoes tossed in oily garlic
Skip to ingredients
- 3 tbsp olive oilplus extra for frying
- 2 tbsp sherry vinegar
- 1 clove garlichalved
- 400g baby new potatoes
- 300g broad beansblanched and double podded
- 100g chorizodiced
- 2 handfuls rocket
- 50g manchegoshaved 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.
