Warm chorizo, sweet potato & egg salad

Warm chorizo, sweet potato & egg salad

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(14 ratings)

Prep: 5 mins Cook: 15 mins

Easy

Serves 4
Use modern, popular ingredients to get your meat, potato and veg fix with this satisfying salad

Nutrition and extra info

  • Easily halved

Nutrition: per serving

  • kcal318
  • fat14g
  • saturates4g
  • carbs34g
  • sugars10g
  • fibre4g
  • protein15g
  • salt1.29g
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Ingredients

  • 4 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 2 large sweet potatoes, skin left on, cut into slices on the diagonal
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 85g chorizo, cut into long slices on the diagonal
    Chorizo

    Chorizo

    chore-reeth-oh

    A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 garlic clove, crushed
  • juice ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 130g bag mixed salad leaves
  • 100g pack cherry tomato, halved, use vine if you can

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.

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Comments, questions and tips

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emmalouise283
16th Jun, 2009
3.05
Nice for a change but I found it a bit dry (surprisingly), potatoes definately did not need more than 8 mins before griddling.
katyrouth
5th Jun, 2009
4.05
Followed the suggestions above to cook the potatoes for less time, and they were easily done in that time.
pertmonkey
5th Mar, 2009
4.05
Delicious dish! went down very well. I agree with the potato comment, i also included more chorizo to taste. Overall very good.
eleanormayo
4th Aug, 2008
4.05
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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