Spanish Potato & Chorizo Salad Recipe
1.5kg baby potatoes (we used chat and Désirée)
2 tbsp harissa paste
½ tsp smoked paprika
1 tsp finely chopped preserved lemon zest
2 tbsp maple syrup
2 tbsp apple cider vinegar
2 tbsp roughly chopped dill, plus sprigs to serve
¼ cup extra virgin olive oil, plus extra to grease
150g thinly sliced gluten-free chorizo
1 small bunch radishes, trimmed and halved
200g labne, to serve
Place the potatoes in a large saucepan of salted cold water over high heat. Bring to the boil and cook for 18-20 minutes or until tender. Drain, allow to cool slightly and halve. While the potatoes are cooking, make the dressing.
Place the harissa, paprika, preserved lemon, maple, vinegar, dill and oil in a large bowl and whisk to combine. Add the potatoes while warm, season with salt and pepper and gently toss to combine.
Set aside to cool.
For the chorizo, grease a non-stick frying pan with oil and place over medium heat. In batches, add the chorizo and cook for 1-2 minutes, each side or until crisp. Repeat with remaining chorizo.
Add radishes to the salad and gently toss to combine.
Serve salad with chorizo, dill and labne.
Labne is a thick yoghurt-style cheese found at delicatessens. It is easy to make. Place 500g Greek style yoghurt in a bowl, season with 1 tsp salt. Place in a clean, dry tea towel and secure with string. Hang over a bowl, refrigerated overnight to drain. It will keep refrigerated and covered for up to 4 days. You can substitute with thick yoghurt or marinated Persian Feta.