CHORIZO PATATAS BRAVAS SALAD

serves 2 | Prepare 15 mins | Cook 30-35 mins

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

METHOD - STEP 1

Preheat the oven to 200ºC, gas mark 6. Mix together the mayonnaise and paprika and set aside, stirring occasionally. 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.

METHOD - STEP 2

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.

NUTRITIONAL INFO

Per serving 2561kJ • 617kcals • 48g fat • 7.8g saturated fat • 30g carbohydrate • 5g sugars • 5.5g fi bre • 13g protein • 1.2g salt • gluten free

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