First, arrange the Rooster Roast Potatoes onto a baking tray and cook in a hot oven at 180°C until they are crisp, golden and hot in the middle.
Peel the chorizo sausage and cut into 1 inch slices.
Heat the rapeseed oil in a frying pan, add the chorizo and sauté until golden and the chorizo releases some oil.
Add the Rooster Roast Potatoes to the pan with the chorizo and stir to mix.
Divide the chorizo and roast potatoes between 4 bowls, drizzling the oils from the pan over the bowls.
Blanch the broad beans in salted boiling water and scatter over the chorizo and potatoes. Garnish with the rocket.
A satisfying, warm winter salad with roast potatoes, chorizo and broad beans.
Preparation: 10 mins
Cooking: 20-25 mins
600g Rooster Roast Potatoes
300g Spanish chorizo sausage
100g broad beans
100ml extra virgin rapeseed oil