Pic of warm salad of potatoes, tomatoes and chorizo

warm salad of potatoes, tomatoes and chorizo

Show ingredients


warm salad of potatoes, tomatoes and chorizo

Main Serves 4 2h 40 min
The tomatoes are slow roasted to make them sticky and intensely sweet.

Cook's notes

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


  • 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 and pepper


Prep time: 2h
Cooking time: 40 min
  • Step 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.
  • Step 2

    Roast for 1½-2hrs until wrinkled and sticky but still moist. You need to do this in advance unless you have two ovens.
  • Step 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.
  • Step 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.
  • Step 5

    While they are cooking fry the chorizo in 1 teaspoon olive oil, turning the pieces to ensure even cooking, until nicely coloured.
  • Step 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.
  • Step 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.

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