Step 1 of 5
Chorizo & Soft-boiled Egg Salad
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.
Step 2
Drain everything. Cool the eggs under cold running water, then peel and cut into quarters.
Step 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.
Step 4
Add the garlic to the pan and cook gently for 1 minute.
Step 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.
