Cook the potatoes in salted water until tender.
Peel the skin from the chorizo and cut into slices ½ cm thick.
Wash the rocket and dry in a salad spinner.
Chop the leaves of the parsley and finely chop the chives.
Peel the red pepper and cut into slices.
Finely chop the garlic. Cut the tomatoes into wedges.
In a frying pan heat up 25 ml of olive oil, add the peppers and cook until soft. Add the chorizo and cook for 3 or 4 minutes. Add the garlic and cook for a further minute. Keep any oils or juices from the pan.
To assemble your salad, mix the potatoes, tomatoes, peppers and chorizo together using the oil from the chorizo pan as your dressing. Add the herbs, season the rocket with salt and pepper. Dress the salad with the remaining olive oil and the juice of a lemon. Serve the salad warm with the rocket on top.
«This recipe is perfect for BBQs or garden parties and can easily be prepared in advance»