Chorizo Salad

A lovely combination of spicy chorizo against the bitterness of olives. The paprika spiced oil that is released from the chorizo during cooking, soaks into the potatoes and coats the green beans. A warming salad that is quick to prepare and is very satisfying. Simply served with fresh salad leaves.   

Serves 2

Ingredients

4 Chorizo Sausages (Not Salami or Ring Chorizo)

6 New Potatoes

1 Shallot

2 Garlic Cloves

1 Pepper

1 Tomato

1 Green Chilli

100g Green Beans

10/12 Olives

1tbsp Rapeseed Oil

Fresh Coriander

Method

Dice the potatoes in half. Place them in a saucepan covering with boiling water, boil for 10-15 minutes or until knife tender. Drain then place to one side.

Meanwhile chop the chorizo into thick chunky pieces. Chop the shallot, garlic, tomato, chilli and pepper then place to one side.  Heat the oil in a sauté pan, add the chorizo frying until slightly blackened around the edges.

Top and tail the green beans, then place on the boil for 5-7 minutes until tender. Place to one side.

Add the shallot, garlic, tomato, chilli and pepper to the pan. Sauté until shallots and pepper have softened. Then add the boiled potatoes, green beans, and olives. 

Once everything has warmed through, serve with a scattering of coriander and with fresh mixed leaves.