Two-Bean Salad with Roasted Potatoes and Bacon - Everyday Food with Sarah Carey
New Potato and Bean Salad with Crunchy Chorizo Recipe
Firstly, make the dressing. Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. Place the garlic cloves in the roasting pan and drizzle with a little olive oil. Roast in the oven for about 15 minutes until soft. Remove from the oven and leave to cool. Meanwhile, fry the chorizo in a non-stick frying pan (you won’t need any oil) until crispy. Drain on kitchen paper.
Cook the beans for a couple of minutes until just tender. Drain and refresh under cold running water. Meanwhile, cook the potatoes in boiling salted water until tender. Drain. Squeeze out the garlic flesh, then place in a blender. Add the lemon juice and mustard, then gradually add the remaining oil. Season to taste. Toss the warm potatoes in the dressing, then stir in the beans and chorizo. Serve warm or at room temperature.
Video: Perfect Potato Salad - 3 Ways | Jamie Oliver
How to Sell a Book Idea to a Publisher
How To Treat Heat Stroke (Sunstroke) At Home
Do Not Even Mess with Michelle Obama
How to Kill the Wither in Minecraft Without Taking a Hit
Aromatherapy: A Natural Remedy for Depression
Your Roadmap to Saving 10 Percent
How to Start a Good Story
Take A Wind-Down Moment
How To Garden Organically
20 Home Accents That Any Minimalist WillLove
Fashion News: Gisele, Galliano More