Chorizo & soft-boiled egg salad

• Baby New Potatoes1 lb
• Egg4
• Green Beans8 oz
• Chorizo8 oz
• Garlic Clove1 sliced
• Sherry vinegar2 tbsp
• Parsley2 tbsp chopped

Instructions

1. 1

   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.

2. 2

   Meanwhile fry chorizo slices for 1-2 mins, until beginning to crisp.

3. 3

   Remove from the pan with a slotted spoon and set aside, leaving the oil from the chorizo in the pan.

4. 4

   Add the garlic to the pan and cook gently for 1 min.

5. 5

   Remove the pan from the heat, stir in the vinegar and parsley, then toss with the potatoes, beans, chorizo and seasoning.

6. 6

   Shell the eggs, cut into quarters and add to the salad.