Chorizo Nicoise Salad

A light and flavourful salad, perfect for those summer nights when you just can’t bear to turn on the oven.

There are nights where you just can’t bear to turn on the oven, or spend hours at the stove no matter how much you enjoy cooking, so during the summer I always have the ingredients for this salad ready in the fridge. A little prep, but worth it every time.

Chorizo Salad:

• 3 Baby Potatoes, boiled and sliced

• 5 pieces of Asparagus, trimmed

• 1/2 Red Onion, thinly sliced

• 1/2 Bell Pepper, thinly sliced

• 100g Chorizo, sliced

• Salad Leaves (I used Mixed Baby Leaves I had in the garden)

• 1 Soft Boiled Egg

Method:

Sautee the Chorizo, Pepper, Onion and Asparagus together until the vegetables are soft and the Chorizo has released most of its oil.

Layer the Potatoes on the bottom of the plate and cover with leaves.

Then top with the Chorizo and Sauteed Veg.

Add the Boiled Egg and top with the dressing.

Roast Pepper and Basil Dressing:

• 50g Basil

• 100g Roasted Pepper

• 150g Natural Yogurt

• Salt

• Pepper

• Parpika

Method:

Blend everything together until smooth, season to taste.