Warm chorizo, sweet potato & egg salad

• eggs↗4 4
• large sweet potatoes↗2 2

  skin left on, cut into slices on the diagonal

• chorizo↗85g 85g

  cut into long slices on the diagonal

• olive oil↗3 tbsp 3 tbsp
• garlic clove↗1 1

  crushed

• lemon↗juice ½

  juice ½

• bag mixed salad leaves↗130g 130g
• pack cherry tomato↗100g 100g

  halved, use vine if you can

Step-by-step instructions

1. 1

   Place the eggs and potatoes in a pan of cold water and bring to a 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.

2. 2

   Heat 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.

3. 3

   Tip 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.