500g Perlas potatoes
A little olive oil
1 chorizo sausage (approx 150g), sliced into rounds
2 handfuls of green beans, trimmed and lightly blanched in salted boiling water
3 handfuls of cherry tomatoes, cut into halves
1/4 red onion, thinly sliced into half moons
A few sprigs of fresh thyme
A handful of fresh basil
A few snipped chives
Sea salt flakes and cracked black pepper
A few handfuls of salad leaves such as a little gem or mesclun mix(optional)
For the dressing
In a small jar add
1/3 Olive oil
1/3 sherry vinegar
1/2 tsp of coconut sugar or honey
1/4 tsp of smoky paprika
A pinch of sea salt and a twist or two of ground black pepper
To make the dressing, place everything into the jar and shake vigorously, set aside.
To make the salad, place the potatoes into cold salted water, bring it the boil and then cook until tender all the way through. Remove from the heat and strain.
In a large frying pan, add a little olive oil and the sliced chorizo, fry until lightly cooked on both sides. Remove the chorizo from the pan and add the cooked Perlas potatoes. Flatten the top of each potato lightly with a fork, cook with the thyme in the pan until golden on both sides and then add the chorizo back in. Cook for a further minute and then remove from the heat.
On a large serving platter, lay the potatoes, chorizo, then scatter with the beans, the tomatoes and fresh herbs and a few handfuls of salad leaves if you fancy and then drizzle with some of your dressing.
Leave the salad leaves off if not eating right way.