No greenery!

For those who are anti salad because of the greenery here's a “salad” for you. No greenery – I should clarify that the parsley in the recipe I class as a garnish and technically not greenery – if you're really anti then you can always leave the parsley out but you might want to break the habits of a lifetime and try it.

Potato and Olive Salad

Serves 4/6

500g new potatoes

3tbsp extra virgin olive oil

juice of ½ lemon

½ tsp paprika

½ tsp ground cumin

pinch of chilli pepper

salt

bunch of flat leaf parsley chopped

medium mild red or white onion, chopped finely

12 black olives

Peel the potatoes and boil them in salted water until tender. Drain and cut in half – quarters if large, leave whole if small.

Mix the oil with the lemon juice, paprika, cumin, chilli and salt.

While still warm turn the potatoes in the dressing, add the parsley, onion and olives and mix gently.

Why not tweak this recipe if you're a fan of meat. Fry 200g of diced chorizo and use the delicious oil from it as part of your dressing adding an extra dimension and I think a worthwhile candidate for a sharing plate shabang.

Why not serve it warm instead?!