Potato Salad With Chickpeas and Chorizo
| Published: 8th July 2008 17:31 |
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 4
Ingredients
300g potatoes
100g cooked chickpeas
160g chorizo, sliced thickly
110 ml olive oil
100g lettuce
handful of coriander, roughly chopped
2 medium-soft boiled eggs, halved
1 tbsp fennel seeds, crushed
1 tbsp coriander seeds, crushed
4 shallots/spring onions, finely diced
1 tsp white pepper
1 tbsp thyme leaves
drizzle of honey
2 tbsp white wine vinegar
juice of 1/2 a lemon
2 red chillies, de-seeded and chopped
Instructions
- To make the dressing, place the fennel and coriander seeds, shallots, pepper, thyme leaves, honey, vinegar and chillies in a large bowl.
- Add 80ml of the olive oil to the bowl, mix and set to one side for at least an hour.
- Boil the potatoes until tender, remove from the pan and dice. Warm the chickpeas through in a pan of boiling water. Drain well and mix the chickpeas with the potatoes. Pour the dressing over the potato mixture and stir gently.
- Heat the remaining olive oil in a pan and saute the chorizo. Add the lettuce, coriander, chorizo and oil to the potatoes.
- Thoroughly mix the salad and serve topped with the egg halves.
Recipe adapted from ‘Moorish’ by Greg and Lucy Malouf
Reproduced courtesy of River Nene
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