Neuvo potato salad

500g potatoes, cut into thick slices 200g green beans 2 tblspns olive oil 1 medium onion, sliced 200g chorizo, in 1cm slices 2-3 tomatoes, chopped 2 tblspns sherry vinegar 50g rocket or spinach Boil the potatoes and the beans (I do them in the same pot, adding the beans a few minutes before the potatoes are done). Drain and allow to cool while you do the chorizo and onion. Fry the onion in the olive oil until soft. Add the chorizo and fry until crispy. Take off the heat and deglaze pan with the vinegar. Pour the onion/chorizo mix over the potato mix. Toss through the rocket and tomatoes immediately before serving. I love this with stuffed mushrooms for a balanced but hearty dinner.

Pearl Barley and Pumpkin salad

1/4 Kent pumpkin, cut into 3cm cubes and roasted in a 180 degree oven for 20-30mins 250g pearl barley, boiled for 25mins and drained 200g green beans, blanched 2 spring onions, finely sliced 2 stalks celery, finely chopped 50g baby spinach or rocket 3 tblspns chopped mint 4 tblspns chopped parsley 100g fetta, crumbled Dressing: 60ml Olive oil 40 ml Red wine vinegar 1 tblspn honey Salt and pepper (garlic and chilli can be added, but are optional)