Poached Egg Chorizo And Roast Pepper Salad Recipes

ROAST PEPPER & CHORIZO SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Rub the peppers with 1 tbsp of the oil, then roast in the oven with the 6 unpeeled garlic cloves for 40-45 mins until soft. Put the peppers in a bowl, cover with cling film and leave to steam for 10 mins until cool enough to handle. Remove the stalks and seeds from the peppers, peel and discard the skin.
• Put 4 peppers and the garlic in a container and chill for tomorrow's dinner (if you have different coloured peppers, then keep 4 red ones for tomorrow), and tear the remaining peppers into chunks.
• Heat the remaining oil in a frying pan. Fry the chorizo for a couple of mins until the oils start to leak into the pan. Stir in the sliced garlic and the paprika, cook for 1 min, then add the chickpeas and cook for a further 3-4 mins. Splash in the vinegar and add the torn peppers. Remove from the heat and season.
• Poach the eggs. Toss the rocket with the chickpea mix and divide between 4 plates. Top each with a poached egg and serve with crusty bread, if you like.

POACHED EGG, CHORIZO AND ROAST PEPPER SALAD

Steps:

• Heat a frying pan and dry fry the chorizo for 2-3 minutes until golden.
• Add the peppers and olives and cook for another 2 minutes until hot.
• Remove from the heat and keep warm.
• Mix the salad leaves and then divide the mixture between 4 plates.
• Half fill a large, clean frying pan with water and bring just to a boil.
• Lower the heat to a simmer and break in the eggs, one at a time.
• Increase the heat to bring the water back to a gentle simmer and cook for 3 minutes.
• Lift each egg out carefully with a slotted spoon and drain on paper towel.
• Carefully place the eggs on top of the salad and arrange the chorizo mixture around the edge.
• Drizzle over a little of the oil from the frying pan as well as the balsamic vinegar.
• Season and serve with crusty bread.

SALAD OF SMOKED HADDOCK WITH CHORIZO AND POACHED EGG

Steps:

• Heat 1 tablespoon of oil in a non-stick frying pan. Add the haddock fillets, skin side up, and cook over a medium heat for 3-4 minutes until you are able to flake the flesh with a fork. Remove the fish from the pan and allow to cool.
• Heat the remaining oil in the pan and fry the chorizo for a few minutes until sizzling and crispy. Remove with a slotted spoon, turn down the heat and fry the garlic for 2 minutes. Take the pan off the heat, stir in the mustard and 4 tablespoons sherry vinegar. Season.
• Slice the potatoes into a large bowl and add the chorizo. Flake the haddock away from its skin into the bowl and pour in the dressing from the pan.
• Bring a large pan of water to simmering point and add a splash of vinegar. Crack in the eggs and poach for 31⁄2 minutes. Meanwhile, mix the watercress into the salad and divide between 4 plates.
• To serve, remove the poached eggs from the water with a slotted spoon, drain on kitchen paper and then put one egg on top of each serving of salad.