Preparation time: 5 mins
Cooking time: 15 mins
- 6 tbsp Filippo Berio Extra Virgin Olive Oil
- 350g baby new potatoes, halved
- 1 onion, diced
- 100g chorizo sausage, sliced
- 100g baby plum tomatoes, halved
- 2 tbsp balsamic vinegar
- Pinch of sugar
- 60g bag mixed salad leaves
Method:Heat the oil in a large frying pan, add the potatoes and sautee for 8-10 minutes or until golden. Add the onions and continue to cook for a further 2-3 minutes. Transfer to a large salad bowl. Add the chorizo to the frying pan and fry for 2-3 minutes until crispy before adding to the bowl.
Add the tomatoes to the pan with the balsamic vinegar and stir fry for 1 minute. Add the tomatoes and pan juices to the salad bowl and season with plenty of freshly ground black pepper. Finally, add the salad leaves and toss well to mix. Serve immediately with crusty bread and dress with a little more Extra Virgin Olive Oil if liked.