Warm chorizo, sweet potato & egg salad

Warm chorizo, sweet potato & egg salad

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(14 ratings)

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Cooking time

Prep: 5 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

Use modern, popular ingredients to get your meat, potato and veg fix with this satisfying salad

Nutrition and extra info

Additional info

  • Easily halved
Nutrition info

Nutrition per serving

kcalories
318
protein
15g
carbs
34g
fat
14g
saturates
4g
fibre
4g
sugar
10g
salt
1.29g

Ingredients

  • 4 eggs
  • 2 large sweet potatoes, skin left on, cut into slices on the diagonal
  • 85g chorizo, cut into long slices on the diagonal
  • 3 tbsp olive oil
  • 1 garlic clove, crushed
  • juice ½ lemon
  • 130g bag mixed salad leaves
  • 100g pack cherry tomatoes, halved, use vine if you can

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Method

  1. Put the eggs and potatoes into a pan of cold water and bring to the boil. (Covering the pan with a lid will speed this up.) Uncover and boil for 6 mins, then lift out the eggs and cool in cold water. Leave the potato in the pan for another 4 mins, or until just tender when pricked in the middle with the tip of a knife. Drain and tip into a bowl.
  2. Heat a griddle pan until very hot. Toss the potato and chorizo in 1 tsp oil and season well. Griddle the potato for 2 mins on each side until charred. Meanwhile, peel and quarter the eggs – the yolks should still be a little soft in the middle.
  3. Tip the potato back into the bowl, then griddle the chorizo for a couple of mins until it crisps up and releases its red oil. Lift into the bowl, leaving the juices behind. Take the pan off the heat, then add the garlic and the rest of the oil, then sizzle for 30 secs. Squeeze in the lemon juice. Scatter the salad and tomatoes over 4 plates, top with the potato, egg and chorizo, then drizzle over the hot dressing.

Recipe from Good Food magazine, June 2007

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Comments

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Sarja83's picture
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I did a slight variation of this and roasted my sweet potato, finished with honey and added brie. All in all delicious and loved the dressing 5*

Nancy54321's picture
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Was good but I overcooked my sweet potato. Then they fell apart in the griddle pan. Probably good to have the eggs done in advance as they would be much nicer chilled. Also was much dressing left so would make more. Otherwise a good recipe.

jobyhall's picture
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Absolutely delicious

kevan321's picture
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Excellent. I'm not one to follow a recipe too strictly, so I had a bit too much lemon juice for the amount I made. Also, I used a fair bit more chorizo than suggested, but too much chorizo is never ever a bad thing

sarahzoehills's picture

just so so good. who would think sweet potato in a salad but it works brilliantly and the dressing is to die for. We add some sun dried toms too

vicwiggers's picture
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I used pre sliced chorizo, cooks quicker and tastes just as good.

jackeroo's picture
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delicious, very very tasty. i didn't like the egg in it tho.

willow1's picture
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I made this tonight when I got home from work for myself and my fiance. We both LOVED IT!
Delicious

claris74's picture
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This has become a midweek summer staple for me. Really easy, I recommend it. I usually squeeze a bit more lemon over the entire plate just before eating so it's not as dry.

emmalouise283's picture
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Nice for a change but I found it a bit dry (surprisingly), potatoes definately did not need more than 8 mins before griddling.

katyrouth's picture
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Followed the suggestions above to cook the potatoes for less time, and they were easily done in that time.

pertmonkey's picture
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Delicious dish! went down very well. I agree with the potato comment, i also included more chorizo to taste. Overall very good.

eleanormayo's picture
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Be careful not to overcook the sweet potatoes, I boiled them for the time specified and they were a little overdone. Otherwise, a very good maincourse salad.

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