A spicy chorizo and potato salad, 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.
Make the tomato dressing by mixing olive oil, pesto, garlic, red wine vinegar, tomato puree and a touch of sugar. Boil the sliced potatoes, Fry the chorizo till crisp, add the potatoes and red onions to the pan and cook till golden brown. Add the chickpeas and sun dried tomatoes to the frying pan and poach the eggs. Empty the contents of the frying pan on a bed of spinach add the tomato dressing and top with the poached eggs
Chorizo and potato compliment each other beautifully add the spinach and chickpeas and you have an amazing salad. The star ingredients for this salad are the tomato and pesto dressing and the poached egg making this an amazing salad
This salad is an all year round salad, perfect for summer or winter, quick and easy to cook and perfect for those busy work nights, if you have any left over potatoes from your Sunday roast, this is the perfect way to use them up. What ever the weather try this salad for your evening meal. This dish is perfect for a brunch get together with family and friends