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Ingredients

500g baby potatoes, skin on
150g (1 cup) frozen peas
1 tablespoon olive oil
1 chorizo, skin removed, chopped
750g chicken tenderloins
1 cup fresh mint leaves
50g baby spinach
40g (1/4 cup) chopped pistachios
Lemon wedges, to serve

Method

Step 1 Thickly slice potatoes. Place in a saucepan of boiling water. Cook for 10-12 minutes or until tender. Add the peas for the last 2 minutes of cooking. Drain and return to pan. Set aside, covered, to keep warm.
Step 2 Meanwhile, heat oil in a large non-stick frying pan over medium heat. Add chorizo and cook, stirring, for 3-4 minutes or until crisp. Transfer to a plate lined with paper towel. Add the chicken to the pan and cook for 2-3 minutes each side or until golden and cooked through. Season well. Transfer to a separate plate and cover to keep warm.
Step 3 Chop half the mint and reserve. Add the remaining whole leaves to the pan. Cook in the residual oil until just crisp. Transfer to a plate lined with paper towel.
Step 4 Fold the spinach and chopped mint through the potatoes and peas. Season. Divide the warm potato salad among serving plates. Top with the chicken tenderloins, chorizo, fried mint leaves and pistachios. Drizzle with any pan juices. Serve with lemon wedges.

Chicken and chorizo with warm potato salad

How to make Chicken and chorizo with warm potato salad

Ingredients

Method