Make the most of fresh British broad beans in this versatile salad that can also be served in single portions – perfect for that street party nibble!
Dish type: Starter
Preparation time: 25 minutes
Cooking time: 25 minutes
800g new potatoes
300g podded broad beans (approx 600g unpodded)
1 Chorizo sausage ring or 200g cubed raw chorizo
2 little gem lettuces
Handful of black olives
1 tablespoon flat leaf parsley, chopped
Salt and freshly ground black pepper to taste
4 generous tablespoons of good quality mayonnaise
1-2 cloves garlic, crushed
Cut the potatoes into 1cm cubes and bring to the boil in a pan of salted water. Cook for 10-15 minutes or until tender, drain and set aside.
Cook the broad beans in a pan of boiling water until tender (approx 4-5 minutes). Unless your broad beans are very young it’s worth removing the outer shell of each bean by squeezing gently.
Fry the chorizo in a dry pan (the sausage will release enough of its own oil to fry it in) until golden and crispy.
Add the cooked potatoes to the pan along with the broad beans and toss to coat in the spicy sausage oil.
Line a big bowl with little gem leaves and pile the potato mixture on top, finish off with the olives and a scattering of parsley. Serve with the garlic mayonnaise.
Alternatively for a starter, place 2 salad leaves on a plate and add a generous spoonful to each leaf, topped with olives and parsley and a dollop of the mayo.