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–+ servings

Potato, Chickpea & Chorizo Salad & Tomato Dressing Recipe

A zesty warm chorizo salad featuring spicy, peppery chorizo paired with potatoes, red onions, and chickpeas on a bed of spinach. The salad is lightly drizzled with a tomato dressing and finished with a perfectly poached egg on top.
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Total Time 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 2

Ingredients
  

Salad

  • black pepper (to taste)
  • 250 grams charlotte potatoes
  • 100 grams chorizo
  • 2 whole egg
  • salt (to taste)
  • 1 tin small tin chickpeas
  • 1 whole red onions
  • 0.5 tbsp olive oil
  • 3 whole sun dried tomatoes(in oil)
  • 80 grams Spinach

Dressing

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

Instructions
 

  • 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
  • half fill a pan with water and boil, wash the potatoes and cut into 3 cms thick slices, place the potatoes in a pan of boiling water and cook gently till the potatoes are soft, while the potatoes are cooking
  • slice chorizo into bite size pieces, 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
  • 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
  • Place some boiling water in the medium pan add the eggs and poach
  • 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
  • wash the spinach 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
Keyword Potato, Chickpea & Chorizo Salad & Tomato Dressing Recipe
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