Fragata Ceri Jones Potato Asparagus Salad (1)

Roast Asparagus, New Potato, Butter Bean and Chorizo Salad with Piquillo Peppers, Black Olives and Soft Herbs

This seasonal Spanish inspired salad is quick and easy to prepare, and full of fast flavour thanks to Fragata’s Spanish olives and ready to eat roasted and peeled jarred peppers. It makes a great side dish for simply grilled chicken or fish or enjoy on its own as a substantial salad.

Serves 4

Prep time 10 minutes

Cook Time 40 minutes

Difficulty Easy

Home » Recipes » Dinner » Roast Asparagus, New Potato, Butter Bean and Chorizo Salad with Piquillo Peppers, Black Olives and Soft Herbs

Ingredients

400g baby new potatoes chopped in half (Jersey Royals if in season)

150g asparagus, woody ends removed and sliced into 4cm pieces

400g can butter beans, drained and rinsed

230g jar Fragata Piquillo peppers, drained and roughly chopped

60g Fragata black Hojiblanca olives, halved

75g diced chorizo

Large handful soft herbs (mix of parsley, dill, mint) roughly chopped

1 lemon

Extra-virgin olive oil

Salt and pepper

Method

Pre-heat the oven to 200°C (fan)

Toss the potatoes onto a baking tray with around 1 tbsp olive oil and a pinch of salt. Roast for 20 minutes, then turn down the oven by 20°C to 180°C and cook for another 15-20 minutes until crispy on the outside and soft inside.

Toss the asparagus onto the tray for the final 8-10 minutes

Transfer the cooked potatoes and asparagus to a mixing bowl along with the beans, sliced piquillo and olives. Zest in the lemon.

Dry fry the chorizo in a small frying pan, until nice and crispy and then add to the dish, leaving the oil in the pan.

Squeeze the lemon juice into the pan and use it to scrape up all the residual oil and flavourful sticky bits, then add this into the bowl too.

Finally stir in the herbs, season with salt and pepper to taste, adding a little extra oil or lemon to your taste

Plate up and serve immediately.