Warm Jersey Royal Potato & Chorizo Salad with Olive Dressing:

Serves 3-4 (side dish):

800g Jersey Royal Potatoes
2 cooking chorizo sausages, skins removed, torn into smaller pieces
100g cooked garden peas

Dressing:

Large handful of parsley, roughly chopped
3tbsp green pitted olives, roughly chopped
1tbsp capers, roughly chopped
100ml extra virgin olive oil
30ml white wine vinegar or lemon juice

Method:

1. Wash the potatoes and lightly scrub the skin.
2. Boil 800g Jersey Royal potatoes in salted water for 15–20 mins until cooked through. Drain and leave to cool slightly before cutting each potato in half.
3. 
While the potatoes are cooling, heat a dry frying pan over medium heat. Add the torn chorizo pieces and fry for about 6–8 minutes until crisp and golden, and the oil has rendered out. Add the cooked garden peas and stir through until warmed.
4. 
In a bowl, mix together the chopped parsley, olives, and capers. Stir in the olive oil and vinegar, or lemon juice if you’d prefer.
5. 
Toss the warm potatoes with the cooked peas and crispy chorizo and serve onto a large serving platter. Generously spoon over the dressing.
6. 
Serve warm as a hearty side or a rustic main with gluten free crusty bread to mop up the dressing.