Hot potato, bean and chorizo salad

Tam West

This salad is best served warm or at room temperature. This recipe forms part of the February 25 meal planner created in partnership with New World.

Tam West

Ingredients

700 g	Small waxy potatoes (Main)
150 g	Green beans, thickly sliced (Main)
1	Chorizo sausage, sliced (dried chorizo works well here) (Main)
½ cup	Extra virgin olive oil
½ cup	Lemon juice
1 tsp	Salt
1 cup	Flat leaf parsley leaves
¼ cup	Chopped chives
¾ cup	Green olives, stoned and chopped

Directions

1. Cut the potatoes in half or quarters and boil in well-salted water for 10 minutes or until almost tender. Add beans for the last 2 minutes of cooking then drain well.
2. Meanwhile fry chorizo until crisp.
3. Whisk the oil, lemon juice and salt in a large bowl. Add the potatoes, beans, chorizo, parsley, chives and green olives and toss gently to combine.