Tenina.com's Chorizo Egg And Roasted Potato Salad

Need

6 eggs
600 Gram baby potatoes, skin on, halved
1 Litre water for steaming
300 Gram snow peas
50 Gram Extra Virgin Olive Oil (EVOO)
pink salt flakes to taste
200 Gram cured chorizo sausage, sliced on an angle
1 cloves garlic finely chopped
40 Gram fresh lemon juice
1 Handful snipped parsley

Do

Preheat oven to fan forced 220°C and line a baking tray with paper.
Place eggs into simmering basket and potatoes into Varoma dish.
Insert basket into TM bowl, add water to bowl, and place Varoma into position. Cook 15 min/Varoma/speed 4.
Place snow peas into Varoma tray and insert into Varoma. Cook 5 min/Varoma/speed 4.
Plunge snow peas into a large bowl filled with ice water.
Place steamed potatoes onto prepared baking tray. Drizzle with EVOO. Roast for 20-30 minutes until golden. Sprinkle with salt.
Fry chorizo in fry pan until charred to taste and oil is released. Add garlic and pour lemon juice over whilst still in the pan.
Toss all together, shell the eggs, quarter lengthways and arrange over the salad. Garnish with snipped parsley.

More

Serve warm.

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