I know I was going on about my favourite potato salad the other day, and I stand by what I said, but this one is pretty darn good too. The spiciness of the chorizo, the crunchiness of the veggies combined with the smooth garlicky aioli makes a very tasty light meal indeed.
It’s almost time for my fortnightly shop again, so the fridge is looking a little bare at the moment. Staring back at me was a mixed menagerie of left over fresh veggies that were begging to be used before being relegated to the compost bin and giving me the guilts about wasting.
Red pepper, green beans, a couple of handfuls of rocket and baby spinach leaves, along with the last of the potatoes in the pantry – hmmm. Blank. So in stepped Mr Google. It’s amazing what comes back to you when you enter in a few random food items. I was in luck and came across this salad. My version is slightly different to the original from an older Taste magazine (I think), but that’s just me using up what I had. A quick whizz through the freezer produced frozen chorizo sausages I’d bought a month or so ago and voila! Let the creativity begin. I was only feeding 3 of us so used small quantities, but adjust accordingly. Simple and delicious!
1 – 1½ whole medium sized potatoes per person, so I used about 5
250 g Spanish chorizo sausage
100 g (or thereabouts) fresh green beans
1 large red pepper
a couple of handfuls rocket and/or baby spinach leaves
salt and pepper to taste
- Scrub the potatoes and bring to the boil in a large saucepan on the stove, keep the skins on if you wish.
- Chop the chorizo and fry gently until crispy and cooked through. Drain on kitchen towel and set aside.
- Wash and cut the sides (flesh) off the red pepper, discarding the central stalk and seeds. Roast the red pepper over a gas flame or place it under the grill (about 200°C) in the oven, skin side up until the skin starts blistering and turning black. Remove from the oven and put into a plastic bag to cool. When you can handle the bag, remove the red pepper pieces and peel off the skin. It should come away easily. Slice the flesh into strips.
- Remove the cooked potatoes from the water and set aside to cool.
- Add the green beans to the potato water. Allow to boil for a couple of minutes. Remove with a slotted spoon and place the cooked beans in a bowl of iced water to cool down quickly.
- Slice the beans into halves/thirds and add to the chorizo along with the sliced red pepper, rocket and/or baby spinach leaves.
- When the potatoes are cool enough to handle, peel off the skins (they should come away easily) and chop into bite sized portions. Add to the rest of the veggies.
- Add a few tablespoons of aioli until the veggies are well coated but not gooey. Season to taste and serve warm.