This salad is best served warm or at room temperature. This recipe forms part of the February 25 meal planner created in partnership with New World.
Ingredients
| 700 g | Small waxy potatoes (Main) |
| 150 g | Green beans, thickly sliced (Main) |
| 1 | Chorizo sausage, sliced (dried chorizo works well here) (Main) |
| ½ cup | Extra virgin olive oil |
| ½ cup | Lemon juice |
| 1 tsp | Salt |
| 1 cup | Flat leaf parsley leaves |
| ¼ cup | Chopped chives |
| ¾ cup | Green olives, stoned and chopped |
Directions
- Cut the potatoes in half or quarters and boil in well-salted water for 10 minutes or until almost tender. Add beans for the last 2 minutes of cooking then drain well.
- Meanwhile fry chorizo until crisp.
- Whisk the oil, lemon juice and salt in a large bowl. Add the potatoes, beans, chorizo, parsley, chives and green olives and toss gently to combine.