Potato Wedge, Chorizo & Spinach Salad

Ingredients

400g medium potatoes, cut into wedges
100g chorizo, diced
1 tbsp French dressing
250g cherry tomatoes, halved
100g baby spinach leaves
25g pine nuts, toasted (optional)

Method

Preheat oven to 200oC, gas mark 6.

Place the potatoes and chorizo in a roasting tin and cover with 1 tbsp of the dressing.  Bake for approx 20 minutes, turning once half way through, adding the tomatoes for the last 5 minutes.

Place the spinach (and pine nuts if using) in a serving bowl and add in the potato mixture and French dressing and serve warm.

Vegetarian Option: Instead of the chorizo stir in some freshly diced avocado just before serving.

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