Recipe by Sackville
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.
Top Review by JustJanS
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.
- 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
Directions See How It's Made
- 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.