55 Minutes
Potato Chickpea & Chorizo Salad

Potato Chickpea & Chorizo Salad

Hot peppery chorizo complimented by potatoes, red onions and chickpeas lightly coated in a tomato dressing and topped with a gooey poached egg

How it's doneDirections

Step 1

  • Make the tomato dressing by mixing together the olive oil, red wine vinegar, garlic (crushed) tomato puree, pesto, sugar, water.
  • Season to taste with salt and pepper.
  • Add a little extra sugar if it is to tart.

Step 2

  • Wash the potatoes and cut into 3 cms thick slices half fill a large pan with water and boil.
  • Place the potatoes in the pan cook gently till the potatoes are soft

Step 3

  • While the potatoes are cooking slice the chorizo into rounds about 2cms thick.
  • Heat the olive oil in the frying pan, add the chorizo to the pan fry till crisp.
  • Turn the heat down and keep warm on a low light.

Step 4

When the potatoes are done drain them

Add the potatoes to the chorizo and fry to crisp the potatoes

Step 5

When potatoes are cooked.

Add the eggs in the medium pan of boiling water and poach

Step 6

  • Drain the chickpeas and wash.
  • Add the chickpeas, to the potatoes and chorizo pan.
  • Return to the heat and gently warm through

Step 7

  • Remove from the heat add the tomato dressing.
  • Wash mixed leaves and place in individual serving bowls.
  • Share the contents of the pan equally between the serving bowls.
  • Take out the poached eggs and place one egg on each serving bowl serve immediately.

What you needIngredients

Servings 2
utensils
  • large pan
  • chopping board
  • large knife
  • medium bowl
  • frying pan
  • medium pan
  • Garlic crusher
  • small bowl
Red Peppers
  • 200 grams charlotte potatoes
  • 1 tinned chickpeas small
  • 100 grams chorizo
  • 80 grams Salad leaves
  • 2 egg
  • Salt to taste
  • black pepper to taste
salad
  • 100 grams cherry tomatoes
  • 1/4 cucumber
  • 40 grams Salad leaves
  • 1/2 bell pepper (yellow)
dressing
  • 4 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 clove garlic
  • 1 tsp tomato puree
  • 1 tsp pesto
  • 4 tbsp water
  • 1/4 tsp sugar granulated
  • Salt to taste
  • black pepper to taste

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