It has been a little while since I posted a recipe here, but now the evenings are lighter and longer I have been spending more time cooking. I know it doesn’t sound related at all, but when it’s dark and cold all I want to do is cuddle up under my blanket, whereas as soon as it gets warm and light I have so much more energy when I finish work!
My cooking style is a bit slap dash. There is a very small number of dishes that I make again and again in exactly the same way, some recipes that I try out by following the exact instructions (lately they have been mostly from Deliciously Ella’s book), but the bulk of what I cook depends on what is in the fridge or cupboard and, let’s be honest, what is about to go off. This dish is one of those. The basis of it are the new potatoes and green beans, but everything else is negotiable. I cooked it last night and added olives, tomatoes, capers and tuna. Sometimes I add anchovies, cucumber, red onion, bread croutons,...
The version I am sharing with you is one I tried for the first time a month ago and which I really enjoyed. I hope you do too.
1. Add the potatoes and beans to boiling water and cook for approximately 20 minutes. Rise and drain.
2. In the mean time, boil the eggs. I know it is overdoing it, but I normally leave mine boiling for about 5-10 minutes. Once they are cooked I peel them and cut them in quarters.
3. Cook the sliced chorizo in a frying pan. You can add a touch of olive oil, but it will release some oil anyway, so you can dry fry it no problem.
4. Mix all the ingredients together in a bowl.
5. Put all the dressing ingredients in a jar (I use old jam jars) and give it a good shake. Pour over the warm salad and enjoy. !
250g new potatoes
200g green beans
½ cup of chorizo, sliced
For the dressing:
3 tbsps of olive oil
1 tbsp of balsamic vinegar
1 tsp wholegrain mustard
1 tbsp hone