This substantial salad is ready in the time it takes to boil the potatoes - about 10 minutes - and is perfect for a cooler summer evening when you don't want hot food but still want something more filling than simply a plate of salad leaves.
What you need:
6-7 smallish new or salad potatoes
1/3rd of a loop of cooking chorizo
A handful of cherry tomatoes, halved
A large handful of rocket
Juice of half a small lemon
A dessert spoon of walnut oil
A crushed clove of garlic
What to do:
Put the rocket and cherry tomatoes in a bowl or on a plate. Cut the potatoes in half or quarters, so they are bite-sized, and boil until tender but firm - about 10 minutes. Slice the chorizo into rounds and fry over a medium heat until it just crisps. Lift out with a slotted spoon and drain on kitchen paper. While everything's on the hob, make a dressing with the oil, lemon juice, garlic and black pepper. Toss everything together and eat.
Don't add all the lemon juice - start with half, taste and add more if needed. You don't want to overpower the flavour of the walnut oil.
If you're very hungry, add a few shavings of parmesan or a quartered hard-boiled egg.
Watercress is a great substitute for the rocket in this dish.