White Turnip and Chorizo Salad with Paprika Spiced Spinach and Potatoes


Cook Time and Yield

  • Prep time: 10 min
  • Cook time: 20 min
  • Ready in: 30 min
  • Yields: 1 serving


  • 6 medium baby new potatoes
  • Salt
  • 1 ounce (¼ stick) butter
  • Generous shake smoked paprika
  • Handful baby spinach leaves
  • 2 medium tomatoes
  • ¼ small white turnip
  • 8 cold-cut style slices chorizo


    1. Wash the potatoes and cut them to approximately one-inch chunks. Add to a large pot of cold, salted water and bring the water to a medium simmer for 20 minutes.
    2. Drain the potatoes and return to the empty pot. Add the smoked paprika and the butter and gently swirl the pot to melt the butter and evenly distribute the spice.
    3. Wash the baby spinach leaves under running cold water in a colander and shake dry. Add them to the still hot potatoes. stir carefully with a wooden spoon and put the lid on the pot. Set aside for a few minutes and the spinach will wilt a little in the residual heat.
    4. The tomatoes should be halved by making half-inch cuts at alternate forty-five degree angles around the circumference with the point of a sharp knife. In each instance, make the cut through to the core. The tomato halves should then be gently pulled apart and the seeds scooped out with a teaspoon.
    5. Peel and grate the white turnip and season with a little salt before using it to stuff the tomato halves.
    6. Lay a stuffed tomato half at each corner of a square plate and lay two overlapping chorizo slices at each side.
    7. Carefully spoon the spiced potatoes and spinach in to the centre of the plate to serve.

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