Chorizo & Egg Salad

INGREDIENTS:

• 500g bag of small baby new potatoes
• 4 eggs
• 225g green beans, trimmed
• 225g good quality chorizo, sliced
• 2 tablespoons olive oil
• 2 tablespoons sherry vinegar
• 1 clove of garlic, crushed
• 2 tablespoons of flat leaf parsley, finely chopped
• Freshly ground black pepper and salt to taste

METHOD:

1. Cook the potatoes in a large pan of boiling salted water for 15 minutes, or until they are nearly cooked. Add the eggs after 10 minutes, and the beans for the final 2 minutes.
2. Drain everything and refresh the beans in ice cold water, then cool the eggs under cold running water.
3. Meanwhile fry the chorizo slices for a minute or two on each side, until they begin to turn crispy. Remove from the pan and set aside on kitchen towel, leaving the oil from the chorizo to drain away. Add the garlic to the leftover oil in the pan and cook gently for 1 min.
4. Remove the pan from the heat, stir in the vinegar and parsley, then toss with the potatoes, beans, chorizo, salt and pepper in a large bowl. Set to one side.
5. Remove the shells from the eggs, cut into quarters.
6. Assemble on a Denby plate. Place the potatoes on first then the green beans and chorizo. Top with the eggs and enjoy!