WARM SPINACH, CHORIZO AND POTATO SALAD WITH MUSTARD DRESSING
Ingredients
- 85g/3oz chorizo
- sliced
- 85g/3oz canned cooked new potatoes
- halved
- 100g/3½oz spinach
- 2 tsp wholegrain mustard
- dash white wine vinegar
- salt and freshly ground black pepper
- 3 tbsp olive oil
Directions
- For the salad
- heat a frying pan and fry the chorizo until golden-brown on all sides. Remove from the pan with a slotted spoon and set aside.
- Add the potatoes to the pan and fry until golden-brown on all sides. Return the chorizo to the pan and gently warm through.
- Meanwhile
- for the dressing
- place all of the dressing ingredients into a small bowl and whisk together to combine.
- Place the spinach into a large bowl and sprinkle over the warm chorizo and potatoes. Pour over the dressing and stir well.
- To serve
- place the salad into serving dishes.
