Chorizo & soft-boiled egg salad

Instructions

1- step 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.

2- Drain everything and cool the eggs under cold running water.

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

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

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

6- step 3 Remove the pan from the heat, stir in the vinegar and parsley, then toss with the potatoes, beans, chorizo and seasoning.

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