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Chorizo patatas bravas salad
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75g Duchy Organic Mayonnaise
1 tsp Cooks’ Ingredients Smoked Paprika
375g pack seasoned Charlotte potatoes
60g pack Cooks’ Ingredients Iberico De Bellota Diced Chorizo
1 tbsp 100% Spanish extra virgin olive oil
1 pack 2 essential Little Gem Lettuces, each cut into 4 wedges
1. Preheat the oven to 200ºC, gas mark 6. Mix together the mayonnaise and paprika and set aside, stirring occasionally.
2. Place the potatoes in a medium roasting tin with the butter discs from the pack and the diced chorizo, toss in half the oil. Roast for 30 minutes, turning halfway through until golden.
3. Brush the lettuce wedges with the remaining oil and griddle for 2-3 minutes, cut surface facing down, until slightly charred, transfer to 2 plates and top with the potatoes and chorizo, discarding any excess oil. Spoon over the paprika mayonnaise. Sprinkle with a little extra paprika to serve.
Typical values per serving:
This recipe was first published in September 2018.