Chorizo & crispy potato salad with parmesan crisps & rosemary aioli

30 Min
4 People
Rating starstarstarstar_borderstar_border
Flavour packed chorizo sausage, crunchy golden potatoes and rocket, dressed with a creamy garlic aioli and scattered with parmesan crisps.

No pork option - replacement is chicken breast fillets
1. Set oven to 220ºC.
Quarter potatoes and toss on a lined oven tray with 1 tsp paprika, 1 tbsp oil, salt and pepper. Roast in oven for 25 minutes, or until golden.

2. Thinly wedge onion, toss with 1/2 tbsp oil and add to roasting tray halfway through cooking time. 

Slice paprika and celery.

3. Grate parmesan, place 1 tbsp mounds 4 cm apart on a second, lined oven tray. Bake in oven for 4 minutes, or until golden. Remove from oven, slide baking paper off tray to allow crisps to cool.

4. Crush garlic and chop rosemary leaves. Combine with 1/4 cup mayonnaise, 1 tbsp vinegar, 2 tbsp olive oil and 2 tbsp water. Season to taste with salt and pepper.

5. Heat a frypan over medium-high heat with 1/2 tbsp oil. Slice chorizo and cook for 3-4 minutes, or until crispy.

6. Arrange potatoes, chorizo and prepared vegetables together on a large serving plate. Dot with rocket leaves and break over parmesan crisps. Drizzle over aioli dressing to taste.

Most of our veggies come pre-washed, but it’s always good to give them an extra rinse.

No pork option - replacement is chicken breast fillets
Dice chicken and cook in pan with 1 tsp smoked paprika. Cook for 6-8 minutes, or until cooked through.
baby potatoes 800g
Red onion 1
Red paprika 1
celery 2 sticks
parmesan cheese 80g
Garlic 1/2 clove
rosemary 1 sprig
Chorizo 2-pack
rocket leaves 1/2 bag (100g)

From your pantry:
oil (for cooking + olive), salt, pepper, mayonnaise or yoghurt, smoked paprika, white wine vinegar