Warm potato, chorizo and egg salad

SUNDAY

WARM POTATO, CHORIZO AND EGG SALAD Serves 4

400g baby potatoes, washed and halved 4 eggs 3 tbsp olive oil 85g chorizo, sliced 1 garlic clove, crushed Juice of ½ a lemon 130g bag mixed salad leaves 8 cherry tomatoes, halved

1 Put the potatoes in a large saucepan, cover with water and bring to the boil. Reduce the heat and simmer until tender. Drain and return to the saucepan. 2 Place another saucepan of water on a high heat, add the eggs and boil for seven minutes until hard-boiled. 3 Heat half of the oil in a large frying pan until very hot. Add the potatoes and chorizo and cook for 5-8 minutes until charred on each side and the chorizo begins to release its oil. Transfer to a large bowl, leaving the juices in the pan. 4 Peel and quarter the eggs and add to the bowl. 5 Add the rest of the oil and the garlic to the pan and cook for 30 seconds. Stir in the lemon juice, then add the mixture to the bowl. 6 Add the mixed salad leaves and tomatoes and toss. Divide between four plates and serve immediately.

Per Serving 370kcals, 23.4g fat (5.9g saturated), 27.5g carbs, 8g sugars, 14.9g protein, 5.4g fibre, 0.35g sodium

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DF GF