Chorizo, Spinach and Egg Salad with Paprika Croutons

cook 20 mins
Tags: Spicey
  • 1 tablespoon sunflower oil
  • 4 eggs
  • 200 g (7 oz) cooking chorizo, thickly sliced
  • 4 handfuls of baby spinach leaves
  • salt and pepper
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons wholegrain mustard
  • 1/2 ciabatta loaf, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 tablespoon smoked paprika
  • To make the dressing, whisk together all the ingredients in a small bowl and set aside.
  • To make the croutons, put the ciabatta in a bowl, toss in the olive oil and sprinkle with the paprika, then transfer to a baking sheet. Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes or until golden.
  • Meanwhile, heat the sunflower oil in a large frying pan, add the eggs and fry to your liking, then remove and keep warm. Put the chorizo in a separate frying pan and dry-fry over a medium heat for 3–4 minutes or until crisp and cooked through.
  • Put the chorizo and spinach in a large bowl, drizzle over a little of the dressing and toss to mix well. Divide between 4 serving plates, then top each with one-quarter of the croutons and an egg. Drizzle with the remaining dressing. Season to taste and serve immediately.
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