preparation time: 15 minutes
cooking time: 15 minutes
1kg Kipfler potatoes, scrubbed
150g green beans, trimmed
1 tablespoon extra virgin olive oil
1 chorizo sausage, halved lengthways and sliced
1/2 cup Sicilian olives, pitted and quartered
2 tablespoons chopped parsley
1. Place the potatoes into a large saucepan and cover with water. Bring to the boil, and cook at a steady simmer for about 15 minutes, until tender. Drain and cool slightly.
2. Meanwhile, drop the beans into a saucepan of boiling water and cook for 2 minutes. Drain and plunge into iced water, then drain well. Cut in half.
3. Heat the oil in a large, deep frying pan, and add the chorizo. Cook over medium heat for about 2 minutes, until browned, then set aside. Peel
the skin off the potatoes (just tear it off), and cut into chunks. Add to the pan with the chorizo, drizzle the lemon juice over and return to the heat for 1 minute, tossing to coat.
4. Add the beans, olives and parsley to the potatoes, season to taste, and turn gently to combine. Serve warm or at room temperature.