Today’s #TastyThursday recipe was inspired by my recent holidays to Lanzarote. This is my take on a Warm Spanish Salad that can be enjoy all year round.
Makes: 4 servings
Preparation Time: 10 minutes
Total Time: 30 minutes
Ingredients
- 2 chicken Breast
- 100g Chorizo
- 200g Baby Potatoes
- 100g Tomatoes
- 3-4 chopped basil leaves
- 1 Yellow pepper
- 1 large white onion
- 1 bag of mixed salad leaves
- 2tbsp olive oil
- pinch of pepper
- pince of salt
- pinch of sugar
For the dressing:
- Bunch of chopped Parsley
- 1tbsp Grain Mustard
- 2tbsp Ground Almonds
- 1 grated clove of Garlic
- 1/2tsp Sugar
- 3tbsp Sherry Vinegar
- 4tbsp Extra Virgin olive Oil
PREPARATION
- Dressing: Mix all ingredients together, add a splash more oil if the almonds soak too much, set to one side for the flavour to develop while you make your salad.
- Pop the Chicken in a pan of water and bring to the boil, cook for 8-10 minutes and just leave in the pan to cool a bit.
- Slice your baby potatoes and place in a pan of water, bring to the boil and cook until tender, remove and drain once cooked.
- Place your tomatoes and sliced pepper on a baking tray, sprinkle with salt, pepper, sugar , chopped basil and olive oil and place in a med oven for 8-10 minutes.
- Place the cooked potatoes into a large saute pan, add the sliced onion and chorizo and cook for 2-3 minutes.
- In a large bowel mix the potato mixture, roasted tomatoes and peppers mixed leaves in a large bowl, add 1/2 the dressing and mix well
- Serve and top with the remaining dressing
❤ Clare with the Hair ❤
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