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Ingredients
- chorizo ½ pack, cut into strips
- olive oil
- tenderstem broccoli 200g pack, sliced
- eggs 2
- red wine vinegar 1 tbsp
- watercress, rocket or spinach salad ½ small bag
- pine nuts 2 tbsp, toasted
Method
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Step 1
Cook the chorizo in 1 tsp olive oil until crisp. Blanch the tenderstem until just tender, about 2-3 minutes. Poach the eggs until the whites are set but the yolks are still runny.
Whisk 2 tbsp olive oil with the vinegar and season.
-
Step 2
Toss the salad, broccoli and chorizo with the dressing. Arrange on plates and scatter over the pine nuts.
Top with a poached egg.
Nutritional Information
- Kcals 353
- Carbs 3.9g
- Protein 15.6g
- Fat 30.6g
- Salt 0.5g
- Saturates 6g
- Fibre 3.7g