Chorizo & Soft-Boiled Egg Salad

Ingredients

• 1⅛ lb baby new potatoes
• 4 eggs
• ½ lb green beans
• ½ lb chorizo
• 1 clove garlic
• 2 tbsp sherry vinegar
• 2 tbsp fresh parsley
• ½ tsp salt (optional)
• ¼ tsp black pepper (optional)

Steps

1. Boil potatoes in salted water for 12 minutes. Add eggs after 6 minutes, and green beans for the final 2 minutes. Drain and cool eggs under cold water.
2. While vegetables cook, fry chorizo slices in a pan for 1-2 minutes until crisp. Remove chorizo and set aside, leaving the rendered oil in the pan.
3. Add sliced garlic to the pan with chorizo oil and cook gently for 1 minute.
4. Remove pan from heat, then stir in sherry vinegar and chopped parsley.
5. Toss the cooked potatoes, green beans, and crispy chorizo with the dressing. Season with salt and pepper to taste.
6. Peel and quarter the cooled eggs, then gently add them to the salad before serving.