I figured if I made a salad after making the Deepest Darkest Chocolate Cake, I might kid you into thinking that I'm not such a glutton afterall. But then, looking at this "salad" of chorizo and potato (and barely anything else), I guess I blew it!
From Katie Quinn Davies What Katie Ate
500 g waxy potatoes (I used Dutch Creams)
1 teaspoon fine salt
olive oil, for cooking
250 g chorizo, halved lengthways, then cut into thin slices
1/2 cup (75 g) drained sun-dried tomatoes
zest and juice of 1 lemon, zest removed in thin curls using a citrus zester
1 red onion, halved and finely sliced
1 large clove garlic, minced
2 tablespoons extra virgin olive oil
sea salt and freshly ground black pepper
large handful rocket leaves, cut into strips
150 g manchego, shaved
Half-fill a large saucepan with cold water and add the potatoes and salt. Bring to the boil, then reduce the heat to medium and simmer for 20 minutes or until the potatoes are just cooked through. Drain and leave to cool completely before cutting into 2 cm slices, then transfer to a large bowl.
Heat 1 tablespoon oil in a frying pan over medium heat, then add the chorizo and fry for 10 minutes or until crisp. Remove from the pan and add to the potatoes, along with the sun-dried tomatoes, lemon zest and onion.
Whisk together the minced garlic, extra virgin olive oil and lemon juice in a small bowl, season with salt and pepper, then pour over the salad. Toss gently, then turn out onto a serving platter.
Scatter with the rocket and shaved manchego and serve.
I served it with spinach and feta pie... and then I ate a big slice of Deepest Darkest Chocolate Cake.