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Friday, 11 July 2014

Chorizo salad with Manchego

Egg, potato and chorizo salad
Brunch was a warm and slightly spicy Chorizo salad with Manchego cheese. This bold salad recipe, infused with the flavours of Spain, went down a storm.
Undecided about what to eat - hot or cold - we ended up with this delicious combination.
The result was a very colourful, tasty and filling salad around 450 calories.
Here's how we made it.
Boil 120g potatoes (per person) and dress with some of the Chorizo oil. Allow five minutes for the flavours to mingle. Lightly boil the egg(s) - I used two left over quail's eggs here, although one normal egg would suffice. Cook 30g of sliced fresh Chorizo - which should be more than enough. Combine with your favourite salad vegetables, we used spinach, courgette and tomato - and sprinkle with 15g grated Manchego.
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