Recipes Salads

Chorizo, potato, egg and bean salad

Tonight was another night when we needed to eat the left-overs, and it is my belief that this is when a good cook really shines. I will stare at a collection of loose food items, moan that I have nothing to eat and then order a pizza. However, that is clearly why I am not the cook in this house. Here’s the tasty treat I had instead.

Ingredients (serves two)

2 x medium potatoes 
4 x medium eggs 
3 inches of chorizo sausages (approx)
Parmesan cheese 
16 green beans 
16 mange tout 
2 x handful of mixed salad leaves
1 tbsp of olive oil 
Sprinkle of dried rosemary

NB – The amount of these ingredients can vary depending on personal preference.

Peel the potatoes and cut into bite-size chunks, boil and leave to cool. 

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Boil the eggs to medium/soft and leave to cool, then peel. 

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Chop then fry the chorizo in a little olive oil with the sprinkle of dry rosemary and a twist of black pepper.

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As soon as the chorizo begins to colour, add the potatoes and toss to coat in the oil. They will go a nice orange colour from the chorizo oil. Fry until the potatoes just begin to crisp, tossing regularly, then remove from the heat and allow to cool. 

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Whilst the potatoes are cooking, cook your beans and mange tout in a pan of boiling water until just cooked. As soon as they are tender, remove from the heat and shock with cold water to prevent them cooking further. 

Place the salad leaves in the bowl (we went for watercress, baby leaf spinach and rocket but this is entirely up to you) and add the beans and mange tout, followed by the potatoes and chorizo. Place the eggs on top and add a few shavings of parmesan cheese and voila! A super easy, super tasty, healthier than pizza, dinner. 

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