Warm chorizo, sweet potato & egg salad
Use modern, popular ingredients to get your meat, potato and veg fix with this satisfying salad
1
rating
Difficulty and servings
Serves 4
Preperation and cooking times
Prep 5 mins
Cook 15 mins
Good source of vitamin C
- 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.
- 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.
- 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.
Per serving
318 kcalories, protein 15g, carbohydrate 34g, fat 14 g, saturated fat 4g, fibre 4g, salt 1.29 g
Recipe from Good Food magazine, June 2007.
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http://www.bbcgoodfood.com/recipes/4414/
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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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Difficulty and servings
Serves 4
Preperation and cooking times
Prep 5 mins
Cook 15 mins
Good source of vitamin C
Satisfying main meal salad
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
Per serving
318 kcalories, protein 15g, carbohydrate 34g, fat 14 g, saturated fat 4g, fibre 4g, salt 1.29 g
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04 August 2008
Belkey rated and commented on this recipe
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