Riverford Wicked Leeks
warm salad of potatoes, tomatoes and chorizo recipe image

Print warm salad of potatoes, tomatoes and chorizo

The tomatoes are slow roasted to make them sticky and intensely sweet.  


  • 200-250g cherry tomatoes, halved
  • Olive oil
  • 500g new potatoes, cut into even-sized pieces
  • 500g chorizo sausages for cooking, cut in fat slices
  • 2-3 handfuls rocket or other salad leaves
  • 2 tsp sherry vinegar or red wine vinegar
  • Small handful fresh parsley, chopped, to garnish
  • Salt & pepper


  1. Preheat oven to 150°C/Gas 2. To roast the cherry tomatoes, place them cut side up on a baking sheet lined with non-stick parchment. Drizzle lightly with olive oil and add salt and pepper.
  2. Roast for 1½-2hrs until wrinkled and sticky but still moist.  You need to do this in advance unless you have two ovens.
  3. Increase oven to 220°C/Gas 8. Cook the potatoes in salted water until just tender – about 6-10 minutes depending on size. Drain and allow to steam dry.
  4. Heat three tablespoons of olive oil in a deep roasting tray in the oven for 5 minutes then add the potatoes. Roast for 20-30 minutes (depending on size) until golden.
  5. While they are cooking fry the chorizo in 1 teaspoon olive oil, turning the pieces to ensure even cooking, until nicely coloured.
  6. Arrange the salad leaves on a large platter. Mix the cooked potato and chorizo with a few drops of vinegar and a little salt if needed and heap on top of the salad leaves.
  7. Scatter the tomatoes over the top and add another sprinkle of vinegar and a drizzle of fresh olive oil. Finish with the parsley and serve warm.

Cooks notes

Roasting the tomatoes takes a while but requires virtually no attention and can be done hours or even a day ahead.

want to cook with fresh ingredients? try one of our award winning veg boxes