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
  • 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
  • 100 grams cherry tomatoes
  • 1/4 cucumber
  • 40 grams Salad leaves
  • 1/2 bell pepper (yellow)
  • 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

Yummy ideasLatest Recipes

30 minutes
Red pepper and Manchego Tortilla
Red pepper and Manchego Tortilla Category: Around the World, Flexitarian, Healthy, Low Cost, Main, Quick and Easy, Traditional
180 minutes
Lamb and Ale Stew with bubble and Squeak Patties
Lamb and Ale Stew with bubble and Squeak Patties Category: Freezer Friendly, Main, Meat Feast, Traditional, uk
30 Minutes
Garlic Steak Fajitas with a Lettuce and Avocado Salad
Garlic Steak Fajitas with a Lettuce and Avocado Salad Category: Around the World, Main, Meat Feast, Modern, Quick and Easy