Preparation time is 25minutes
Cook time is 20minutes
Total time is 45minutes
Serve is for 4 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
Yoghurt dressing
- 1/2 cup Greek-style yoghurt
- 1 1/2tablespoons red wine vinegar
- 1 clove garlic, crushed
- 500grams baby new potatoes
- 1 corn cob, husk and silks removed
- 2tablespoons olive oil
- 125grams smoked chorizo, skin removed, finely chopped
- 60grams baby rocket leaves
- 1/4 red cabbage, finely shredded
- 250grams cherry tomatoes, halved
Method
Step 1 of 4
Place potato in a saucepan and cover with cold salted water. Bring to the boil over medium-high heat. Add corn cob and boil for 3 minutes or until tender. Remove corn and continue to cook potato for a further 5 minutes or until tender. Drain well and leave potato in colander for 5 minutes to dry. Cut kernels from corn cob.
Step 2 of 4
Meanwhile, heat 1 1/2 tbs oil in a frying pan over medium heat. Add chorizo and cook for 6 minutes, stirring often, or until golden and crisp. Using a slotted spoon, transfer chorizo to a small bowl. Return pan to medium-high heat, add potato and cook for 6 minutes, tossing occasionally, or until golden and crisp.
Step 3 of 4
To make the yoghurt dressing, whisk all the ingredients in a small bowl until smooth. Season.
Step 4 of 4
In a large salad bowl, combine rocket, cabbage and remaining oil. Toss through potato, corn and tomato. Scatter over chorizo and serve with yoghurt dressing.
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