Chorizo & Soft-boiled Egg Salad

Ingredients

• 500 gbaby new potatoes, halved if large
• 4eggs
• 225 ggreen beans, trimmed
• 225 gchorizo, sliced
• 1 clovegarlic, sliced
• 2 tbspsherry vinegar
• 2 tbspparsley, chopped

Method

1. 1

   Bring a large pan of salted water to the boil. Add the potatoes and cook for 12 minutes, adding the eggs after 6 minutes and the green beans for the final 2 minutes.

2. 2

   Drain everything. Cool the eggs under cold running water, then peel and cut into quarters.

3. 3

   Fry the chorizo slices in a dry pan for 1–2 minutes until beginning to crisp. Remove with a slotted spoon, leaving the oil in the pan.

4. 4

   Add the garlic to the pan and cook gently for 1 minute.

5. 5

   Remove the pan from the heat. Stir in the sherry vinegar and parsley, then toss with the potatoes, beans and chorizo. Season and top with the quartered eggs.