A flavourful, seasonal salad recipe with a sweet and tangy dressing you'll want to drizzle on just about everything.
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Serves
4
Baby Potatoes
Asparagus
Chorizo
Cherry Tomatoes
Garlic Cloves
Balsamic Vinegar
Honey
Dried Oregano
Rocket
Spinach
Parmesan
Olive Oil
Serves
4
Baby Potatoes
Asparagus
Chorizo
Cherry Tomatoes
Garlic Cloves
Balsamic Vinegar
Honey
Dried Oregano
Rocket
Spinach
Parmesan
Olive Oil
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Step 1.
Heat the oven to 220°C. Cut the potatoes into roughly 3cm chunks. Add them to a saucepan and cover with water, then generously salt the water and bring to the boil.
Step 2.
Meanwhile, trim and discard the woody ends off the asparagus and chop the rest into 3cm lengths.
Step 3.
Peel the chorizo, quarter it lengthways and cut into 2cm cubes. Transfer to a large roasting tin with the asparagus and tomatoes.
Step 4.
Once the potatoes are boiling, peel the garlic and add to the same saucepan. Cook for 3 mins, then drain everything well and add to the roasting tin. Add a splash of olive oil and a very big pinch of salt, then mix well.
Step 5.
Roast in the oven for 15 mins, at which point the asparagus and potatoes should be tender and the chorizo soft and sizzling. Give it another 5 mins if not.
Step 6.
While everything roasts, mix together the balsamic, honey, a splash of olive oil, and the oregano.
Step 7.
Remove the roasting tray, pour over the dressing, mix well and let sit for a couple of minutes.
Step 8.
Add the green leaves and mix well, making sure they get well coated in the mix of dressing, chorizo and tomato juices.
Step 9.
Plate up, drizzle over some juices from the bottom of the tray and grate over a generous coating of Parmesan.
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