Potato & chorizo salad

Potato & chorizo salad

Serves 6.Preparation time 5 minutes. Cooking time 15 minutes.

1 kg baby potatoes
2 cups cherry tomatoes, halved
1 tablespoon olive oil
5 tablespoons balsamic vinegar
2 tablespoons brown sugar
4 sprigs of thyme
300 g chorizo or salami
1 packet of rocket

For the dressing
6 spring onions, finely chopped
2 cloves of garlic, finely chopped
1/3 cup olive oil
1/3 cup orange juice
juice of 1 lemon
1 teaspoon smoked paprika
1 teaspoon salt

• Prepare the dressing by pouring all the ingredients into a jar. Shake.

• Put the potatoes in a pot of cold water and bring to a boil. Simmer for 10 minutes or until they're cooked. Pour the dressing over the potatoes.

• In a pan, fry the tomatoes for 10 minutes over a low heat with the olive oil, balsamic vinegar, sugar and thyme until the tomato caramelises.

• Remove the chorizo casing and chop or crumble the meat Add the pieces of chorizo to the tomato and fry for a few minutes.

• Quarter the potatoes. Add salt or lemon juice to taste. Spoon the tomato mixture over the potatoes. Serve hot or chilled with fresh rocket.

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