Prep 15 mins
Cook 5 mins
A salad that can be a main meal as easily as a side dish. If you have potatoes leftover, it's very quick to make. You can also speed things up by purchasing jars of roasted peppers, rather than roasting them yourself.
- 300 g spicy chorizo sausage, peeled and cut into thick slices
- 2 tablespoons olive oil
- 500 g new potatoes, boiled and halved
- 1⁄2 teaspoon salt
- 300 g green beans, blanched
- 3 red capsicums, roasted,peeled and sliced
- 2 tablespoons sherry wine vinegar
- Fry the chorizo in batches in a bit of the oil, until it is nice and crisp.
- Add the potatoes and salt to the pan and fry for a minute until slightly browned.
- Tip into a bowl.
- Add the beans and peppers, remaining oil and sherry vinegar.
- Toss well and scatter the chorizo on top.
I'm a new convert to chorizo, and always looking for ways to use it-this was a good one, simple and delicious. We used the jarred peppers which I love, and lightly blanched, julienned snow peas instead of beans (which I loathe). The snow peas were good, and added nice colour and texture. Note in step 1, the chorizo should be removed from the pan-something we didn't do, so we couldn't really brown the potatoes or the chorizo would burn. That didn't affect the wonderful flavour a bit though.