A warm potato, bean & chorizo salad with a fried egg
Method
- Cook the potatoes in lightly salted, boiling water until almost tender, adding the beans towards the end. Drain well and cut the potatoes in half or quarters. Set aside.
- At the same time, heat a little oil in a heavy-bottomed pan and fry the chorizo until golden. Drain on kitchen paper towels.
- Then gently fry the eggs in a little hot oil.
- When ready, toss the potatoes, beans, chorizo, tomatoes and rocket with a splash of balsamic, a little oil and seasonings.
- To serve, mound the salad on individual plates, place an egg on top and sprinkle with the mini herbs.
- nb. If you prefer, the eggs can be poached.
Ingredients
- 12 chats (baby potatoes), peeled
- table salt
- 12 small green beans
- olive oil
- 2-3 chorizo sausages, sliced
- 4 large eggs
- ½ punnet cherry tomatoes, halved
- 1 handful wild rocket (or cos lettuce) leaves
- balsamic vinegar
- 1 handful fresh mini herbs
- freshly ground pepper
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