Chorizo & Crispy Potato Salad With Honey Mustard Dressing

Preheat the oven to 220°C/ 200°C (fan)/ gas 6

Chop your waxy potatoes (skins on) into bite-sized pieces

Add the chopped potatoes to a baking tray (or two!) with a drizzle of olive oil and a pinch of salt and pepper

Put the tray[s] in the oven for an initial 15 min or until starting to brown

Meanwhile, chop your cherry tomatoes in half

Tear your ciabatta[s] into chunky bite-sized pieces

Peel and finely slice your shallot[s]

Peel and finely chop (or grate) your garlic

Add the halved tomatoes and torn ciabatta to a bowl with the sliced shallot, chopped garlic and your diced chorizo

Add 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a generous pinch of pepper

Squeeze the halved tomatoes together with the torn ciabatta so that the juice soaks into the ciabatta – this is your marinated ciabatta

Once the potatoes have been in the oven for 15 min, remove the tray[s] from the oven and surround them with the marinated ciabatta

Return the tray[s] to the oven for a further 15 min or until the potatoes and the marinated ciabatta is golden and crispy – these are your roasted potatoes and tomato & chorizo croutons

Tip: Watch them like a hawk so they don't burn!

Combine your wholegrain mustard and the juice of half your lemon in a bowl with your honey, 2 tbsp [3 tbsp] [4 tbsp] olive oil and a small pinch of salt and pepper

Mix everything together – this is your honey mustard dressing

Cut your avocado[s] in half lengthways, around the stone[s]

Remove the stone[s] using a teaspoon, scoop out the avocado flesh and roughly chop

Cut the remaining lemon into wedges

Wash your salad, then pat it dry with kitchen paper

Once the roasted potatoes and tomato & chorizo croutons are golden, transfer them to a bowl

Add the honey mustard dressing, salad, and chopped avocado

Give everything a good mix up – this is your chorizo & crispy potato salad