Spanish Beef & Chorizo Salad

40 mins active prep time, 5 servings

Ingredients (included in delivery)

- 500g potatoes, cut into small pieces
- 200g green beans, trimmed
- 1 chorizo sausage, sliced
- Beef rump steak
- 200g baby spinach leaves
- 1/2 cup natural yoghurt
- 1 brown onion, finely sliced
- 400g canned diced tomatoes

Ingredients (pantry items)

- 2 tbsp slivered almonds (optional)
- 2 tbsp olive oil, plus 2 tsp for sauce
- 1 garlic clove, finely sliced
- 2 tsp brown sugar
- 1/2 tsp smoked paprika
- 1 tbsp red wine vinegar

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In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.

What you'll need

Silvered almonds (optional), olive oil, garlic, brown sugar, paprika, red wine vinegar.

Instructions

1.Cook potatoes & beans

Place the potatoes in a saucepan and cover with cold water. Bring to the boil on high then reduce to medium and cook for 8 minutes or until the potatoes are tender. Add the beans to the pot for the final minute. Drain and then leave to cool.
2. Prepare sauce

To make the spiced tomato sauce, heat the olive oil in a frying pan on a low heat. Sauté the onion and garlic for approximately 5 minutes until soft. Add the sugar and paprika and stir until fragrant then mix in the tomatoes and vinegar. Simmer for 4-5 minutes until sauce begins to thicken.
3. Grill potatoes & chorizo

Preheat a chargrill pan on high. Toss the potatoes and chorizo in half of the oil. Grill the potatoes for approximately 6 minutes then set aside. Grill the chorizo for 1-2 minutes on each side.
4. Grill steak & beans

Add the remaining olive oil to the pan then grill the steak for 3-4 minutes each side or until cooked to your liking. Cover with foil and leave to rest for 5 minutes. Meanwhile, grill the beans for 1-2 minutes. Slice the steak into thin slices.
5. Serve

Serve the steak, chorizo, potatoes and beans on a bed of baby spinach. Drizzle with yoghurt and top with slivered almonds, with the spiced tomato sauce on the side.