How To Make New Potato With Chorizo

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Enlarge In this episode of Food For All chef Pippa Kendrick shows you how to make a fresh and tasty new potato, chorizo and watercress salad. This dish is perfect as a light lunch or as part of a tapas platter.

Prep:15mCook:30mTotal:45m500 g new potatoes2 tbsp olive oil150 g chorizo, free from gluten and dairy75 g watercress2 spring onions, finely choppedjuice of half a lemon

Preheat your oven to 200°c/390°f. Chop the new potatoes into bite size chunks, place them in a roasting tin and pour over the olive oil. Roast in the oven for 20 minutes.

Cut your chorizo in half and then slice each half down the middle, then chop into 1cm thick half moons. Remove the potatoes from the oven, scatter over the chorizo and roast for a further 8-10 minutes. Remove from the oven and set aside to cool down for 10 minutes – if it is too hot and the potatoes will wilt the watercress.

Place the watercress into a large bowl or serving plate and scatter over the chorizo and potatoes. Finely slice your spring onions on the diagonal and sprinkle over the top. Squeeze over the lemon juice, toss together and serve.

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