Chorizo & soft-boiled egg salad

Ingredients

• 500g Baby New Potatoes
• 4 Egg
• 225g Green Beans
• 225g Chorizo
• 1 sliced Garlic Clove
• 2 tbsp Sherry vinegar
• 2 tbsp chopped Parsley

Instructions

1. Bring a large pan of salted water to the boil. Add the potatoes and cook for about 12 minutes until tender. After 6 minutes, carefully add the eggs, then add the green beans for the final 2 minutes. Drain everything and cool the eggs under cold running water before peeling.
2. Meanwhile, heat a frying pan over medium heat and fry the chorizo slices for 1–2 minutes until they begin to crisp and release their oils. Remove with a slotted spoon and set aside, leaving the oil in the pan.
3. Add the sliced garlic to the pan and cook gently for about 1 minute without browning. Remove the pan from the heat, stir in the sherry vinegar and chopped parsley to make a warm dressing.
4. Place the potatoes, green beans and chorizo in a large bowl. Pour over the dressing, season with salt and pepper and toss gently. Cut the eggs into quarters and fold them through the salad.
5. Serve warm or at room temperature.

instructions_source: editorial-classic