1、Warm chorizo, sweet potato & egg salad

Use modern, popular ingredients to get your meat, potato and veg fix with this satisfying salad

Warm chorizo, sweet potato & egg salad recipe

Ingredients

Method

(Covering the pan with a lid will speed this up.) Uncover and boil for 6 mins, then lift out the eggs and cool in cold water. Leave the potato in the pan for another 4 mins, or until just tender when pricked in the middle with the tip of a knife. Drain and tip into a bowl.
  • Heat a griddle pan until very hot. Toss the potato and chorizo in 1 tsp oil and season well. Griddle the potato for 2 mins on each side until charred. Meanwhile, peel and quarter the eggs – the yolks should still be a little soft in the middle.
  • Tip the potato back into the bowl, then griddle the chorizo for a couple of mins until it crisps up and releases its red oil. Lift into the bowl, leaving the juices behind. Take the pan off the heat, then add the garlic and the rest of the oil, then sizzle for 30 secs. Squeeze in the lemon juice. Scatter the salad and tomatoes over 4 plates, top with the potato, egg and chorizo, then drizzle over the hot dressing.

  • https://www.truecookbook.com/recipe/warm-chorizo-sweet-potato-egg-salad-5180/

    2、Warm potato & tuna salad with pesto dressing

    Whip up a tasty potato and tuna salad in less than half an hour
    Warm potato & tuna salad with pesto dressing recipe

    Ingredients

    Method

    1. Put the potatoes in a pan of boiling water, bring back to the boil and simmer for 8-10 minutes until tender.
    2. Meanwhile, mix the pesto and oil to make a dressing. Halve the tomatoes, drain and flake the tuna. Add the beans to the potatoes for the last 3 minutes of cooking time.
    3. Drain the potatoes and beans and tip into a salad bowl. Stir in the spinach so that it wilts a little in the warmth from the vegetables. Season with salt and pepper. Scatter the tomatoes and tuna on top, drizzle with the pesto and gently toss everything together.

    3、Sweet potato & chorizo quesadillas

    Fill tortilla wraps with sweet potato, spicy Spanish sausage and feta cheese then finish on a griddle pan
    Sweet potato & chorizo quesadillas recipe

    Ingredients

    Method

    1. Heat oven to 200C/180C fan/gas 6. Pierce the potatoes a few times each and put on a baking tray. Cook for 50 mins until really soft. Leave to cool slightly.
    2. Scoop the sweet potato flesh out of the skins into a bowl. Mash with the coriander, season and gently fold through the feta. This can be done earlier in the day – cover and keep in the fridge. Heat a large griddle pan.
    3. Spread the sweet potato mixture over half of each tortilla, top with chorizo slices and fold the other side over. Cook on the hot griddle pan for 3 mins each side until golden. Cut each tortilla in half and serve.

    4、Warm potato & rollmop salad

    A chunky, filling salad full of omega-3's. Rollmops or pilchards can be used, or for the less daring cook, tinned sardines are also good
    Warm potato & rollmop salad recipe

    Ingredients

    • 250g Charlotte potato (or another waxy variety), quartered
    • 1 small red onion, finely chopped
    • 6 small gherkins, sliced
    • 1 tbsp red wine vinegar
    • 1 tsp wholegrain mustard
    • 3 tbsp virtually fat-free fromage frais
    • 4 Rollmops

    Method

    1. Cook the potatoes in boiling salted water for about 10 mins until tender, then drain and leave to cool a little.
    2. Meanwhile, mix the onion, gherkins, vinegar, mustard and fromage frais together in a medium bowl. Add the potatoes, mix well, divide between two plates, then top with the fish. Great with a green salad on the side.

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