Potato, Chorizo, Green Bean and Capsicum Salad

Name: Potato, Chorizo, Green Bean and Capsicum Salad
Yield: Serves 4 as a starter
Ingredients: 500 g (1 lb) new potatoes, boiled and halved; 2 tablespoons olive oil; 300 g (10 ½ oz) green beans, blanched; ½ teaspoon salt; 300 g (10 ½ oz) spicy chorizo, peeled and cut into ½ cm (¼ in) slices; 2 tablespoons sherry vinegar; 3 red capsicums, grilled or roasted, skin removed then sliced

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

The true pleasure of this salad comes from its combination of texture, favour and colour. Sherry vinegar can be replaced with balsamic or a good red-wine vinegar.

Ingredients

300 g (10 ½ oz) spicy chorizo, peeled and cut into ½ cm (¼

Starter

Method

Fry chorizo in batches in a little oil, removing to a plate once done. (Chorizo should be as crisp as possible.) Add potatoes and salt to the frying pan and fry for 1 minute or until slightly browned. Tip into a bowl, scraping any crunchy bits in as well. Add beans, capsicums, remaining oil and sherr