Warm chorizo, sweet potato & egg salad

Warm chorizo, sweet potato & egg salad

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

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 15 mins

Good source of vitamin C

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.

Per serving

318 kcalories, protein 15.0g, carbohydrate 34.0g, fat 14.0 g, saturated fat 4.0g, fibre 4.0g, sugar 10.0g, salt 1.29 g

Recipe from Good Food magazine, June 2007.

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Latest comments and suggestions

  • Binder photo Belkey

    04 August 2008

    Belkey rated and commented on this recipe

    4 stars

    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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  • Binder photo Richard Bailey

    05 March 2009

    Richard Bailey rated and commented on this recipe

    4 stars

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

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  • Binder photo katyrouth

    05 June 2009

    katyrouth rated and commented on this recipe

    4 stars

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

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  • Binder photo emmalouise283

    16 June 2009

    emmalouise283 rated and commented on this recipe

    3 stars

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

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  • Binder photo Claris74

    22 July 2009

    Claris74 rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Katrina

    17 September 2009

    Katrina rated and commented on this recipe

    4 stars

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

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  • Binder photo VicWiggers

    25 March 2010

    VicWiggers rated this recipe

    5 stars

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  • Binder photo jackeroo

    19 January 2011

    jackeroo rated and commented on this recipe

    5 stars

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

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  • Binder photo VicWiggers

    08 May 2011

    VicWiggers commented on this recipe

    I used pre sliced chorizo, cooks quicker and tastes just as good.

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  • Binder photo Sarah

    16 July 2011

    Sarah commented on this recipe

    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

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  • Binder photo kevan321

    04 August 2011

    kevan321 rated and commented on this recipe

    5 stars

    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

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  • Binder photo Joby's Delights

    18 October 2012

    Joby's Delights rated and commented on this recipe

    5 stars

    Absolutely delicious

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  • Binder photo Nancy

    22 April 2013

    Nancy rated and commented on this recipe

    3 stars

    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.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 15 mins

Good source of vitamin C

Satisfying main meal salad

Ingredients

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Add to your binder

Per serving

318 kcalories, protein 15.0g, carbohydrate 34.0g, fat 14.0 g, saturated fat 4.0g, fibre 4.0g, sugar 10.0g, salt 1.29 g

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