Tana Ramsay's warm potato, chorizo and parsley salad

recipe

Tana Ramsay's warm potato, chorizo and parsley salad

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'The key to this salad is to treat the parsley as an equally important ingredient, rather than just a garnish. This works wonderfully as part of a barbecue.' Tana Ramsay

Ingredients

600g/21oz new potatoes, cut into even-sized pieces weighing about 25g/1oz each
250g/9oz chorizo
6 spring onions, sliced
1/2 lemon, juiced
150g/5oz flat-leaf parsley leaves, roughly chopped
freshly ground black pepper

Serves: 4 Preparation: 15 Cook Time: 20 Total Time: 35min

Directions

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Put the potatoes in a medium saucepan, cover with water and add a generous pinch of salt. Bring to the boil and simmer for - minutes until tender.
Peel the paper wrapping off the chorizo and slice into quarters lengthways. Now cut each piece into slices about cm/inch wide. Heat a non-stick frying pan until hot before adding the chorizo slices. Fry the chorizo until the fat starts to run and the edges begin to char.
When the potatoes are cooked, drain thoroughly before adding to the chorizo. Stir well.
Remove from the heat and add the sliced spring onions, lemon juice and chopped parsley. Stir to make sure the parsley and onions are evenly distributed throughout the salad. Season well with pepper.
Tip into a serving dish and serve with crusty bread.
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