Warm new potato and chorizo salad recipe

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  • Serves 8
  • 25 mins to prepare and 25 mins to cook
  • 260 calories / serving
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warm new potato fresh british broad bean and chorizo salad with garlic mayonaise (h)

Cut the potatoes into 1cm cubes and bring to the boil in a pan of salted water. Cook for 10-15 minutes or until tender, drain and set aside.

Cook the broad beans in a pan of boiling water until tender (approx 4-5 minutes). Unless your broad beans are very young, it’s worth removing the outer shell of each bean by squeezing gently.

Fry the chorizo in a dry pan (the sausage will release enough of its own oil to fry it in) until golden and crispy.

Add the cooked potatoes to the pan along with the broad beans and toss to coat in the spicy sausage oil.

Line a big bowl with little gem leaves and pile the potato mixture on top, finish off with the olives and a scattering of parsley. Serve with the garlic mayonnaise.

Alternatively for a starter, place 2 salad leaves on a plate and add a generous spoonful to each leaf, topped with olives and parsley and a dollop of the mayo.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food safety in the home and view the full Food safety at home video.

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  • Ingredients

  • 800g new potatoes
  • 300g podded broad beans (approx 600g unpodded)
  • 1 Chorizo sausage ring or 200g cubed raw chorizo
  • 2 little gem lettuces
  • handful of black olives
  • 1 tablespoon flat leaf parsley, chopped
  • salt
  • ground black pepper to taste
  • For the garlic mayonnaise

  • 4 generous tablespoons of good quality mayonnaise
  • 1-2 cloves garlic, crushed
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  • Energy 1086kj 260kcal 13%
  • Fat 16.5g 24%
  • Saturates 4g 20%
  • Sugars 3.1g 3%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 20.5g Protein 8.8g Fibre 4.1g

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