WARM POTATO, CHORIZO AND SPINACH SALAD

Thinly slice the onion.  

Half the cherry tomatoes. 

Cut the potatoes in half. Boil the potatoes for 10-12 minutes until fork tender. Remove the potatoes from the heat and drain.  

Slice the chorizo into thin slices. Heat a large frying pan to medium heat. Add the chorizo into the dry pan, cook until crispy on both sides.  Add the drained potatoes into the pan. Sauté for 3-4 minutes until slightly browned on each side.  

Pour the vinegar mixture into the pan, cook on medium high heat for 2 minutes gently stirring the pan. Remove from the heat. Transfer the chorizo and potato to a large serving bowl.  Reserving the vinegar in the pan to dress the salad. Add the LeaderBrand baby spinach and mix through. Sprinkle in the halved cherry tomatoes & onions.  

Best served immediately.

BABY SPINACH

Creamy, smooth, and very nutritious! Toss through another salad, add a handful to a smoothie or cook with many other dishes.

• wb_sunny Available All Year Round
• grass Gisborne
• auto_awesome Washed & Ready To Eat
• check Good source of Folate
• check Source of Vitamin A

• 120g bag LeaderBrand Spinach
• 500g baby potatoes  
• 250g chorizo  
• 180g cherry tomatoes 
• 1 small red onion sliced  
• 70ml vinegar  
• 1.5 tsp white sugar  
• 1 tbsp olive oil