This article was written for Annabel & Grace, which is now part of Rest Less.
My family absolutely love chorizo. We usually have it with chicken and rice but I came across this more summery use of this fabulous ingredient.
Chorizo & soft-boiled egg salad
Ingredients serves 4
500g bag baby new potatoes, halved
4 eggs (particularly scrummy if you have some organic free range ones with dark orange yolks!)
225g green beans, trimmed
225g chorizo ring, sliced
1 garlic clove, sliced
2 tbsp sherry vinegar
2 tbsp chopped parsley
How to prepare
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.
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.
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.
This is a BBC Goodfood recipe