Chorizo and potato salad with, red onions, chickpeas and spinach topped with a poached egg

Potato, Chickpea & Chorizo Salad & Tomato Dressing

Name: Potato, Chickpea & Chorizo Salad & Tomato Dressing
Prep time: 20 min
Cook time: 35 min
Total time: 35 min
Cuisine: British
Ingredients: black pepper (to taste); 150 grams charlotte potatoes; 100 grams chorizo; 2 egg; 1 cloves garlic; granulated sugar (to taste); 1 tsp olive oil; 2 tbsp olive oil; 1 tsp pesto; 1 red onions; 1 tbsp red wine vinegar; 80 grams Salad leaves; salt (to taste); 1 tin small tin chickpeas; 3 sun dried tomatoes(in oil); 1 tsp tomato puree

35 Minutes

Serves: 2

Hot peppery chorizo complimented by potatoes, red onions and chickpeas sat on a bed of spinach. The salad is lightly coated in a tomato dressing and topped with a gooey poached eggs.

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What you need Ingredients

Salad

black pepper (to taste)
150 grams charlotte potatoes
100 grams chorizo
2 egg
80 grams Salad leaves
salt (to taste)
1 tin small tin chickpeas
1 red onions
1 tsp olive oil
3 sun dried tomatoes(in oil)

Dressing

black pepper (to taste)
1 cloves garlic
2 tbsp olive oil
1 tsp pesto
1 tbsp red wine vinegar
salt (to taste)
granulated sugar (to taste)
1 tsp tomato puree

How it's done Directions

Step 1

peel and crush the garlic
Make the tomato dressing by mixing together the olive oil, red wine vinegar, garlic (crushed) tomato puree, pesto, sugar, 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

Step 3

half fill a pan with water and boil
place the potatoes in the pan cook gently till the potatoes are soft

Step 4

while the potatoes are cooking

Step 5

slice chorizo into bite size pieces

Step 6

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 7

when the potatoes are done drain them
chop into bite size pieces
add the potatoes to the chorizo and fry to crisp the potatoes
peel and slice the red onions
add the red onions to the frying pan

Step 8

when potatoes are cooked

Step 9

Place some boiling water in the medium pan add the eggs and poach

Step 10

drain the chickpeas and wash
add the chickpeas, to the potatoes and chorizo pan
mash some of the chickpeas with a fork
chop the sun dried tomatoes
add to the frying pan
season with salt and pepper
return to the heat and gently warm through

Step 11

remove from the heat

Step 12

wash mixed leaves and place in individual serving bowls
share the contents of the pan equally between the serving bowls
add the dressing to the salad
take out the poached eggs and place one egg on each serving bowl
serve immediately

What you need Utensils

1 chopping board
1 fork
1 frying pan
1 Garlic crusher
1 large knife
1 large pan
1 medium pan
1 sieve
1 small bowl

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About our potato, chickpea and chorizo salad recipe

A sensational warm winter salad with spicy cooked chorizo and red onions, softly cooked potatoes, and lightly fried chickpeas all mixed with slices of sun dried tomatoes. The salad is served on a bed of spinach topped with a gooey poached egg and a sprinkle of pesto and tomato dressing.

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