MAKES: 8 – 10 AS A SIDE

METHOD

1. For the aioli, combine ingredients together in a small mixing bowl, stirring to combine. Set aside until required.

2. Place potatoes in a large saucepan covered in cold water on a medium heat. Bring to the boil and cook for 5 minutes or until tender.

3. Drain and place in a large mixing bowl with . of the aioli, tossing gently to combine. Set aside to cool completely.

4. To assemble salad, add remaining aioli, half the spring onion and mint to the potatoes, tossing gently to combine. Place . of the pea tendrils onto a large round serving platter in the shape of a wreath. Top with the potato mixture, then scatter over the chorizo, cherry tomatoes, sugar snap peas and remaining mint, spring onions and pea tendrils.

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