warm chorizo and new potato salad

My boyfriend is away this week enjoying some Californian rain and cloudy skies which means the following:

1.  I have total control of the remote control. 

2.  I get an extra half hour in bed in the morning.

3.  I can have a salad to eat in the evening without him complaining. 

This is a pretty hearty salad though with a good helping of meat (in the form of chorizo) and carbs (in the form of new potatoes). 

The chorizo I used was from The Bath Pig, a fantastic company that I found at the Real Food Festival a couple of weeks ago.  The team behind The Bath Pig love their cured meats, so much so that they started making their own and have produced a top-notch range of British chorizo.  In addition to a normal chorizo and a spicy chorizo, they also produce a garlic and herb chorizo which is, frankly, intriguing.  I fell in love with it when I tried it and this salad is the perfect showcase for the delicate flavour.  This salad is also ridiculously easy and makes a perfect weeknight supper (if, that is, your boyfriend considers salad an appropriate evening meal).  

I don't tend to dress salads myself and this salad doesn't really need it as the chorizo gives out plenty of oil.  I think, however, you need a touch of acidity to bring the flavours to life and to cut through the heaviness of the chorizo so I finished it with a quick squeeze of lemon just before serving. 

Warm chorizo and new potato salad (serves 2)

200g potatoes

100g chorizo

1 tbsp olive oil

Salad leaves of preference (I used a mixture of lamb's lettuce, spinach, red chard and grated beetroot)

1/2 lemon

Sea salt

1.  Wash the potatoes, peel them if so inclined (I'm not) and chop into bitesize chunks.  Bring a saucepan of slightly salted water to the boil and add the potatoes.  Cook for 10-15 minutes until soft.

2.  While the potatoes are cooking, chop the chorizo up into small pieces.  Heat the oil in a frying pan over a medium heat and add the chorizo.  Fry for 5-10 minutes until the chorizo starts giving out oil. 

3.  When the potatoes are cooked, drain well and add to the frying pan.  Cook the chorizo and potato together for 5 minutes. 

4.  Place your salad leaves on the plate and sprinkle the chorizo and potato on top.  Finish with a squeeze of lemon.