Chorizo, spinach and baby new potato salad with maple dressing
Maybe it’s just me, but when visualising a salad, I classify it into one out of two categories. The first category is the ‘serious salad’. Now, don’t get me wrong, there’s nothing wrong with this kind of salad. If you need to lose a few pounds or your body has rebelled against you and you need to make friends with it again, this kind of salad will do just fine. The second kind of salad is the ‘fun salad’. This salad here most definitely falls into the fun camp. It’s got maple syrup and chorizo in it for goodness sake. And some spinach too, for the purists. Trust me, it’s fun!
500g baby new potatoes, halved
1 tbsp olive oil
1 red onion, thinly sliced
1 clove garlic, crushed
200g chorizo sausage, thinly sliced
4 eggs, halved
200g baby spinach
2 tbsps extra virgin olive oil
2 tbsps maple syrup
1 lemon, juiced
To make the dressing, place all ingredients in a screw-top jar and season with salt and black pepper. Seal jar and shake well to combine. This dressing is lush and would also be lovely with grilled chicken or prawns.
Place potatoes in a pot and cover with cold salted water. Bring to the boil over medium heat and cook for 20 minutes or until just tender. Drain and set aside to dry completely. Meanwhile, heat oil in a frying pan over medium heat. Add onion and cook, stirring, for 4 minutes or until softened and just starting to colour. Add garlic, then cook for a further minute. Add chorizo and cook, turning occasionally, for 5 minutes or until chorizo is slightly crisp around edges.
Meanwhile, cook eggs in a pot of boiling salted water for 7 minutes. Drain, then peel while still warm and set aside. In a large mixing bowl add the cooked potatoes, onion and chorizo mixture, half of the dressing and spinach leaves. Toss really well until the spinach starts to wilt. Spoon the salad onto plates and cut the eggs in half, placing them on top. Spoon over the rest of the dressing.
Serves 2 for dinner or 4 for lunch