• Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 10 minutes
    • British
    • Gluten Free

    Warm Chorizo and Potato Salad

    Recipe Information

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    200g Chorizo Ring

    500g Miniature Potatoes

    2 Small Red Onions

    2 Sweet Pointed Peppers

    200g Baby Spinach Leaves

    4 Medium Eggs

    75ml Rapeseed Oil

    25ml Maple Syrup

    ½ tsp Paprika

    5ml Lemon Juice


    Mix 50ml of the rapeseed oil, lemon juice, maple syrup and the paprika together and mix well – set aside while you make the salad.

    Cut the peppers in half lengthways, remove any seeds and white pith and slice thinly. Put them in a large bowl along with the spinach leaves.

    Boil the potatoes in some salted water until just tender – drain and cut each potato in half.

    Peel the onions and thinly slice. Then thinly slice the chorizo ring.

    In a large frying pan, with the remaining oil, sauté the onion and chorizo for about 6 minutes until just browning.

    Put the warm potatoes, chorizo and onions in with the spinach. Stir the dressing, pour over, toss the salad and divide into 4 bowls.

    Finally, poach the eggs and top each plate with one before serving. 

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