Chorizo and hasselback potato salad

Name: Chorizo and hasselback potato salad | Asda Good Living
Total time: 1 h 10 min
Yield: 4
Cuisine: European
Ingredients: 500g New Potatoes; 2 tbsp Olive Oil; 3 Sprigs Rosemary; 2 Garlic Cloves, bashed; 100g Chorizo, sliced into 5mm rounds; 100g Fat Free Greek-style Yoghurt; ½ Lemon, Juiced; 1 tsp Paprika; 150g Baby Spinach; 80g Green Pitted Olives, halved; 60g Sundried Tomatoes, drained and chopped into bite-sized pieces; 30g Flaked Almonds, toasted

Mix Mediterranean flavours with crispy spuds for a taste and texture sensation.

By Asda Good Living,25th April 2023

Cook: 1 Hour 10 Mins

Serves: 4

Price: £0.94 per serving

Nutritional Information

Each 200g serving contains

Energy
3180kj
380kcal

19%

Fat
21g

Med
30%

Saturates
4.6g

Med
23%

Sugars
9.8g

Low
11%

Salt
1.72g

Med
29%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
1590kj/380kcal

Ingredients

500g New Potatoes

2 tbsp Olive Oil

3 Sprigs Rosemary

2 Garlic Cloves, bashed

100g Chorizo, sliced into 5mm rounds

100g Fat Free Greek-style Yoghurt

½ Lemon, Juiced

1 tsp Paprika

150g Baby Spinach

80g Green Pitted Olives, halved

60g Sundried Tomatoes, drained and chopped into bite-sized pieces

30g Flaked Almonds, toasted

Method

Preheat the oven to 200°C/180°C fan/gas 6. Use a metal skewer and insert through the back of the longer side of each potato. It should go through most of the potato. Place on a chopping board, skewer-side down, and slice through the potato (be careful not to cut all the way through on both ends). You can also put each potato in between the handles of two wooden spoons, and cut through to the spoon. Remove the skewer and repeat with the remaining potatoes.

Put the potatoes cut-side up on a baking tray and drizzle over the oil. Toss in the rosemary and bashed garlic and season well. Roast for 50 mins–1 hr, adding the chorizo for the last 10 mins, until the potatoes are tender throughout and the tops are golden and crisp. Baste with oil halfway through.

Whisk the yoghurt, lemon, paprika and a pinch of salt together in a small bowl with 40–50ml of water to loosen.

Toss the spinach with the olives and sundried tomatoes. Spread on a serving plate with the potatoes and chorizo and drizzle over the yoghurt dressing. Top with the toasted almonds.