Salads
Warm salad of potatoes, tomatoes and chorizo
The tomatoes are slow roasted to make them sticky and intensely sweet.
Cook's notes
Roasting the tomatoes takes a while but requires virtually no attention and can be done hours or even a day ahead.
Ingredients
- 200-250g cherry tomatoes, halved
- olive oil
- 500g new potatoes, cut into even-sized pieces
- 500g chorizo sausages for cooking, cut in fat slices
- 2-3 handfuls rocket or other salad leaves
- 2 tsp sherry vinegar or red wine vinegar
- small handful fresh parsley, chopped, to garnish
- salt and pepper
Method
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Step 1
Preheat oven to 150°C/Gas 2. To roast the cherry tomatoes, place them cut side up on a baking sheet lined with non-stick parchment. Drizzle lightly with olive oil and add salt and pepper.
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Step 2
Roast for 1½-2hrs until wrinkled and sticky but still moist. You need to do this in advance unless you have two ovens.
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Step 3
Increase oven to 220°C/Gas 8. Cook the potatoes in salted water until just tender - about 6-10 minutes depending on size. Drain and allow to steam dry.
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Step 4
Heat three tablespoons of olive oil in a deep roasting tray in the oven for 5 minutes then add the potatoes. Roast for 20-30 minutes (depending on size) until golden.
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Step 5
While they are cooking fry the chorizo in 1 teaspoon olive oil, turning the pieces to ensure even cooking, until nicely coloured.
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Step 6
Arrange the salad leaves on a large platter. Mix the cooked potato and chorizo with a few drops of vinegar and a little salt if needed and heap on top of the salad leaves.
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Step 7
Scatter the tomatoes over the top and add another sprinkle of vinegar and a drizzle of fresh olive oil. Finish with the parsley and serve warm.
