Chorizo, Green Bean and Soft Boiled Egg Salad Recipe

A filling, warm salad with spicy chorizo and soft eggs in a honey mustard dressing.



Prep Time

20 minutes

Cooking Time

20 minutes



Recipe Ingredients

  • 500g SPAR Freshline baby potatoes, cooked and halved
  • 1 link chorizo, sliced (peel the skin off if it has any)
  • 400g SPAR Freshline green beans, trimmed
  • 6 SPAR eggs
  • microherbs or rocket for serving

For the dressing

  • 1 Tbsp (15ml) mustard
  • 2 Tbsp (30ml) SPAR olive oil
  • 1 Tbsp (15ml) lemon juice
  • 2 tsp SPAR honey
  • salt and pepper

Recipe Method

  1. Bring a medium pot of water to a simmer.
  2. Carefully add the eggs, cook for 5 minutes.
  3. Remove from the water and pop into cold water to stop the cooking process.
  4. Fry the chorizo in a hot pan, set aside.
  5. Fry the beans and the potatoes in the same pan (and in the chorizo oil) for 5-8 minutes or until bright green and cooked.
  6. Shake all the dressing ingredients together, season well.
  7. Pop the potatoes, beans and chorizo onto a platter.
  8. Peel the eggs, cut into halves or quarters and add to the salad.
  9. Drizzle with the dressing and serve immediately.

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