A warm Spanish-style salad — new potatoes, green beans and crispy chorizo tossed in a sherry vinegar dressing, topped with jammy soft-boiled eggs.
- 500g Baby New Potatoes
- 4 Egg
- 225g Green Beans
- 225g Chorizo
- 1 sliced Garlic Clove
- 2 tbsp Sherry Vinegar
- 2 tbsp chopped Parsley
Video
Preparation
- Cook the potatoes in a large pan of boiling salted water for 12 minutes, adding the eggs after 6 minutes and the beans for the final 2 minutes. Drain everything and cool the eggs under cold running water.
- Meanwhile, fry the chorizo slices for 1–2 minutes until starting to crisp, then remove with a slotted spoon and set aside, leaving the chorizo oil in the pan. Add the garlic and cook gently for 1 minute.
- Take the pan off the heat, stir in the vinegar and parsley, then toss with the potatoes, beans, chorizo and seasoning. Shell the eggs, cut into quarters, and add to the salad.
