1Cook the potatoes in boiling salted water until tender, about 15-20 minutes, depending on size. Drain and allow to cool, then peel and cut into bite-size chunks if large.
2Put the spinach into a large lidded saucepan and cook over a medium heat (no extra water needed) until wilted. Drain well in a colander or sieve, pushing out any water with the back of a spoon.
This bright green salad looks as good and fresh as it tastes. It’s ideal for eating with almost any barbecued meat.
3Put the peas in a food processor or liquidiser with 5 tablespoons olive oil, the basil, juice and zest of 1 lemon, ginger and garlic, and whiz briefly. Season generously with salt and pepper. Put into the fridge until needed.
4Fry the chorizo slices (if using) in the remaining tablespoon of oil until well cooked and just beginning to turn crunchy. Drain in a sieve to remove the oil that bleeds out as they fry, then toss in the remaining lemon juice and set aside.
5Put the potatoes into a large serving bowl, add the pea purée and then the spinach and stir to combine. Top with the chorizo (if using) and sprinkle with some torn-up basil leaves to serve.
The flavour of the pea purée improves when slightly chilled.