I am always on the look out for different potato salads that can be eaten as main meals to take to work. This fits the bill perfectly. It was lovely and spicy with the chorizo and the pesto brought every thing together.
Chorizo, Beans and Greens Salad (adapted from a Waitrose Recipe card)
750g new potatoes, halved
220g green beans, cut into inch lengths
240g tenderstem broccoli,
400g can butter beans, drained and rinsed
6 tbsp pesto
100g chorizo, sliced
Cook the potatoes in a large pan of boiling water for 15 mins, add the
beans and broccoli and cook for a further 3–4 mins until tender.
Drain the vegetables, place in a large serving bowl with the butter beans
and pesto and toss well together.
Heat a large frying pan and cook the chorizo slices in batches for 1 –2
mins on each side until they are crispy. Pile on top of the salad and serve.