Chorizo & egg salad with new potatoes, fresh green beans and roasted cherry tomatoes.

Christopher: ‘Essentially a hot Spanish Niçoise. This dish really stretches the meaning of the word salad. There’s some kinda green stuff, that counts. I’m calling in a salad okay – Deal with it.’

This Spanish salad takes: 40 minutes include prep (Chris chops a tad slow)

Chorizo salad

Get it:

Eight new potatoes halved

Half a chorizo sausage diced

Eight cherry tomatoes

A handful of chopped flat leaf parsley

Four medium eggs

Two teaspoons of balsamic vinegar

A tablespoon of sherry vinegar

Two cloves of garlic roughly chopped

Teaspoon garlic granules

About twenty Green beans (cheat like me and use frozen ones)

Olive oil

 Make it:

1. Pre-heat your oven to 200 degrees

2. Coat the tomatoes in the balsamic and garlic granules and bake in the oven for 20 minutes

3. Cook the potatoes in salted water for 15 minutes

4. Take the green beans and cook in boiling water for 5 minutes

5. In a hot frying pan with a little oil, fry the Chorizo with the chopped garlic until nicely browned all over, should take 5 minutes

6. Boil the eggs for 7 minutes and immediately plunge into cold water

8. Toss together the other ingredients with the parsley and sherry vinegar and plate up

9. Peel the eggs, half and place on top of the rest

10. Season with salt and pepper and serve

This one is kind of manic and can end up a bit messy as everything is cooking at the same time… let us know how you get on in the comments below.

#BandBRecipes

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