Warm spinach, chorizo and potato salad with mustard dressing
By Brian Turner
From Ready Steady Cook
Ingredients
For the salad
- 85g/3oz chorizo, sliced
- 85g/3oz canned cooked new potatoes, halved
- 100²µ/3½´Ç³ú spinach
For the dressing
- 2 tsp wholegrain mustard
- dash white wine vinegar
- salt and freshly ground black pepper
- 3 tbsp olive oil
Method
For the salad, heat a frying pan and fry the chorizo until golden-brown on all sides. Remove from the pan with a slotted spoon and set aside.
Add the potatoes to the pan and fry until golden-brown on all sides. Return the chorizo to the pan and gently warm through.
Meanwhile, for the dressing, place all of the dressing ingredients into a small bowl and whisk together to combine.
Place the spinach into a large bowl and sprinkle over the warm chorizo and potatoes. Pour over the dressing and stir well.
To serve, place the salad into serving dishes.
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