Baby potato, chorizo, cherry tomato and pesto salad


1kg baby potatoes, halved
2 chorizo sausages, diced
1 tbsp extra virgin olive oil
1 punnet of cherry tomatoes, halved
1 red onion, thinly sliced
Food Snob Pesto
¼ cup Italian parsley, roughly chopped


Place potatoes in a large saucepan. Cover with cold water and bring to the boil. Cook for 10 minutes or until just tender. Drain immediately and refresh with cold water; drain well and set aside to cool.

Heat a fry pan, add the olive oil and cook chorizo slices over medium heat for 2-3 minutes or until crispy and golden. Remove and drain on paper towels.

In a large bowl combine the potatoes, chorizo, cherry tomatoes and red onion. Pour over Food Snob Pesto and gently toss to combine.

Transfer to a serving platter or bowl and top with the parsley.

Serves: 4