Spanish Potato and Chorizo Salad Recipe

Ingredients

• 1.5kg baby potatoes (we used chat and Désirée)
• 2 tbsp harissa paste
• ½ tsp smoked paprika
• 1 tsp finely chopped preserved lemon zest
• 2 tbsp maple syrup
• 2 tbsp apple cider vinegar
• 2 tbsp roughly chopped dill, plus sprigs to serve
• ¼ cup extra virgin olive oil, plus extra to grease
• 150g thinly sliced gluten-free chorizo
• 1 small bunch radishes, trimmed and halved
• 200g labne, to serve