Name: Warm chorizo, sweet potato & egg salad
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Spanish
Ingredients: 4 eggs; 2 large sweet potatoes skin left on, cut into slices on the diagonal; 85g chorizo cut into long slices on the diagonal; 3 tbsp olive oil; 1 garlic clove crushed; juice ½ lemon; 130g bag mixed salad leaves; 100g pack cherry tomato halved, use vine if you can

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Warm chorizo, sweet potato & egg salad

Warm chorizo, sweet potato & egg salad

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 4 out of 5.14 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

4 eggs
2 large sweet potatoes

skin left on, cut into slices on the diagonal
85g chorizo

cut into long slices on the diagonal
3 tbsp olive oil
1 garlic clove

crushed
juice ½ lemon
130g bag mixed salad leaves
100g pack cherry tomato

halved, use vine if you can

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Nutrition: per serving

kcal318
fat14g
saturates4g
carbs34g
sugars10g
fibre4g
protein15g
salt1.29g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, June 2007

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A star rating of 4 out of 5.14 ratings

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