Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
Toss the salad, broccoli and chorizo with the dressing. Arrange on plates and scatter over the pine nuts.
Top with a poached egg.