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Chorizo & soft-boiled egg salad

Chorizo & soft-boiled egg salad

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A star rating of 4.8 out of 5.21 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This anytime summer salad will be on the table in just 30 minutes

Nutrition: per serving
NutrientUnit
kcal374
fat21g
saturates7g
carbs24g
sugars4g
fibre3g
protein24g
salt2.3g
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Ingredients

  • 500g bag baby new potato , halved
  • 4 eggs
  • 225g green bean , trimmed
  • 225g chorizo ring, sliced
  • 1 garlic clove , sliced
  • 2 tbsp sherry vinegar
  • 2 tbsp chopped parsley

Method

  • STEP 1

    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. Drain everything and cool the eggs under cold running water.

  • STEP 2

    Meanwhile fry chorizo slices for 1-2 mins, until beginning to crisp. Remove from the pan with a slotted spoon and set aside, leaving the oil from the chorizo in the pan. Add the garlic to the pan and cook gently for 1 min.

  • STEP 3

    Remove the pan from 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.

Goes well with

Recipe from Good Food magazine, August 2011

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Overall rating

A star rating of 4.8 out of 5.21 ratings
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