Name: Summer Chorizo and Potato Salad with Avocado and Greek Style Salad Cheese
Total time: 35 min
Yield: 2
Cuisine: European
Ingredients: 450 grams Potatoes; 1 sachet(s) Roasted Spice and Herb Blend; 1 unit(s) Baby Gem Lettuce**; 1 unit(s) Avocado; 1 unit(s) Medium Tomato; 2 unit(s) Garlic Clove**; 1 bunch(es) Mint**; 90 grams Diced Chorizo**; 24 milliliter(s) Red Wine Vinegar; 15 grams Honey; 30 grams Greek Style Salad Cheese**; 1 tbsp Olive Oil for the Dressing

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Recipes

Summer Chorizo and Potato Salad

with Avocado and Greek Style Salad Cheese

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Allergens:

Sulphites

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Roasted Spice and Herb Blend

1 unit(s)

Baby Gem Lettuce**

1 unit(s)

Avocado

1 unit(s)

Medium Tomato

2 unit(s)

Garlic Clove**

1 bunch(es)

Mint**

90 grams

Diced Chorizo**

24 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

15 grams

Honey

30 grams

Greek Style Salad Cheese**

(Contains: Milk)

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)2725 kJ

Energy (kcal)651 kcal

Fat36.4 g

of which saturates10.9 g

Carbohydrate56.2 g

of which sugars10.9 g

Dietary Fibre8.9 g

Protein20.9 g

Salt2.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Knife

•Grater

•Large Frying Pan

•Medium Bowl

•Large Salad Bowl

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm chunks (no need to peel).

Pop the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper. Sprinkle over the roasted spice and herb blend, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, trim the baby gem, separate the leaves, then tear into bite-sized pieces.

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 2cm chunks.

Cut the tomato into 2cm chunks.

Peel and grate the garlic (or use a garlic press).

Pick the mint leaves from their stalks and roughly chop (discard the stalks).

Heat a large frying pan on medium-high heat (no oil).

Once the pan is hot, add the chorizo and fry until it starts to brown, 3-4 mins.

Add the garlic. Fry for 1 min.

In a medium bowl, combine the vinegar, honey, chorizo (including the oil from the pan, which is extra flavour!) and olive oil for the dressing (see pantry for amount).

Season with salt and pepper, then mix in the tomatoes and set aside.

Once the potatoes are cooked, remove them from the oven and scoop into a large salad bowl. Allow to cool slightly, 2-3 mins.

Add the baby gem, avocado and mint to the bowl. Pour over the chorizo and tomato dressing and fold to combine. Season to taste.

Divide the salad between your bowls.

Crumble over the cheese to finish.

Enjoy!