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Title: New Potato, Broad Bean & Chorizo Salad
Categories: Pork, Potatoes, Beans, Greens, Cheese
Yield: 2 servings

3 tb Olive oil; extra for frying
2 tb Sherry vinegar
1 cl Garlic; halved
400 g Baby new potatoes
300 g Broad beans; blanched,
- double podded *
100 g Chorizo
2 Handfuls rocket
50 g Manchego; shaved w/peeler

* Double podding, or double shelling, broad beans is the
process by which you remove the tough outer skins,
exposing the beautifully tender bright green beans.
https://www.sneakyveg.com/how-to-prepare-broad-beans/

Whisk together the oil, vinegar and garlic in a bowl.
Season and leave to sit while you make the rest of the
salad.

Boil the potatoes in salted water until just tender,
then drain and cool. Slice into thick rounds. Put the
potatoes in a bowl with the broad beans, pour in the
dressing (discard the garlic) and toss together.

Cook the chorizo in a little more olive oil in a frying
pan until crisp. Gently toss the rocket with the
potatoes and beans, and pile onto a platter. Spoon over
the chorizo and scatter with manchego to finish.

By: Janine Ratcliffe

RECIPE FROM: https://www.olivemagazine.com

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