Use modern, popular ingredients to get your meat, potato and veg fix with this satisfying salad
Prep:5 mins
Serves 4
4 eggs2 large sweet potatoes, skin left on, cut into slices on the diagonal85g chorizo, cut into long slices on the diagonal3 tbsp olive oil1 garlic clove, crushed juice ½ lemon130g bag mixed salad leaves100g pack cherry tomato, halved, use vine if you can
STEP 1Put the eggs and potatoes into a pan of cold water and bring to the boil. (Covering the pan with a lid will speed this up.) Uncover and boil for 6 mins, then lift out the eggs and cool in cold water. Leave the potato in the pan for another 4 mins, or until just tender when pricked in the middle with the tip of a knife. Drain and tip into a bowl.STEP 2Heat a griddle pan until very hot. Toss the potato and chorizo in 1 tsp oil and season well. Griddle the potato for 2 mins on each side until charred. Meanwhile, peel and quarter the eggs – the yolks should still be a little soft in the middle.STEP 3Tip the potato back into the bowl, then griddle the chorizo for a couple of mins until it crisps up and releases its red oil. Lift into the bowl, leaving the juices behind. Take the pan off the heat, then add the garlic and the rest of the oil, then sizzle for 30 secs. Squeeze in the lemon juice. Scatter the salad and tomatoes over 4 plates, top with the potato, egg and chorizo, then drizzle over the hot dressing.
