Instructions

1. Wash the potatoes (no need to peel them) then cook in lightly salted water cook for about 10-15 minutes until tender.
2. Put a steamer above the potatoes and steam the beans for 5 minutes. Alternatively add the beans to the water for the last 3 minutes of the cooking.
3. Meanwhile, chop the shallot onions, slice the spring onions and put them in a serving bowl.
4. Add the oil and vinegar and toss.
5. Cut the sausage into 1cm thick slices and put them in a frying pan. Heat the pan up and fry the sausages until crispy and have released their oil.
6. Add the potatoes and beans to the dressing, toss well. Then add the chorizo and pour over some of the released fat. Fold in the rocket, and season to taste. Sprinkle with toasted almond.
7. Serve hot or lukewarm.