Chorizo & soft-boiled egg salad

Pork · Spanish classic.

Ingredients

• 500g Baby New Potatoes
• 4 Egg
• 225g Green Beans
• 225g Chorizo
• 1 sliced Garlic Clove
• 2 tbsp Sherry vinegar
• 2 tbsp chopped Parsley

Method

1. Bring to a boil — Cook the potatoes in a large pan of boiling salted water for 12 mins, adding the eggs after 6 mins, and the beans for the final 2 mins.
2. Drain — Drain everything and cool the eggs under cold running water.
3. Fry — Meanwhile fry chorizo slices for 1-2 mins, until beginning to crisp.
4. Continue cooking — Remove from the pan with a slotted spoon and set aside, leaving the oil from the chorizo in the pan.
5. Add ingredients — Add the garlic to the pan and cook gently for 1 min.
6. Stir — Remove the pan from the heat, stir in the vinegar and parsley, then toss with the potatoes, beans, chorizo and seasoning.
7. Add ingredients — Shell the eggs, cut into quarters and add to the salad.

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