Chorizo & soft-boiled egg salad

Contains pork – recipe is for non-Muslims only
This anytime summer salad will be on the table in just 30 minutes
PREP 15 mins
COOK 15 mins


  • calories 374
  • carbs 24
  • saturated fat 7
  • sugar 4
  • protein 24
  • fat 21
  • fibre 3
  • salt 2.3


500g bag baby new potatoes, halved
4 eggs
225g green beans, trimmed
225g chorizo ring, sliced
1 garlic clove, sliced
2 tbsp sherry vinegar
2 tbsp chopped parsley


  1. Cook the potatoes in a large pan of boiling salted water for 12 mins, adding the eggs after 6 mins, and the beans for the final 2 mins. Drain everything and cool the eggs under cold running water.
  2. Meanwhile fry chorizo slices for 1-2 mins, until beginning to crisp. Remove from the pan with a slotted spoon and set aside, leaving the oil from the chorizo in the pan. Add the garlic to the pan and cook gently for 1 min.
  3. Remove the pan from the heat, stir in the vinegar and parsley, then toss with the potatoes, beans, chorizo and seasoning. Shell the eggs, cut into quarters and add to the salad.