Chorizo and Potato Salad
600 g waxy cocktail potatoes
1 teaspoon fine salt
olive oil, for cooking
250 g chorizo, halved lengthways, then cut into thin slices
1/2 cup (75 g) drained sun-dried tomatoes
zest and juice of 1 lemon, zest removed in thin curls using a citrus zester
1 red onion, halved and finely sliced
1 large clove garlic, minced
2 tablespoons extra virgin olive oil
sea salt and freshly ground black pepper
2 large handful rocket leaves
150 g manchego, shaved
For ultimate quickness of cooking, zap potatoes whole in a sealed plastic (microwave safe) container, with a small amount of water at the bottom. Cook on high for 10-12 minutes.
Allow to cool and then slice potato into chunks.
Heat 1 tablespoon oil in a frying pan over medium heat, then add the chorizo and fry for 10 minutes or until crisp. Remove from the pan and then add the potatoes to fry for a few minutes. Then mix both chorizo and potato in a large bowl along with the sun-dried tomatoes, lemon zest and onion.
Whisk together the minced garlic, extra virgin olive oil and lemon juice in a small bowl, season with salt and pepper, then pour over the salad. Toss gently, then turn out onto a serving platter.
Scatter with the rocket and shaved manchego and plate up. If feeding 3 grown men also serve with a crusty french stick of bread.