Chorizo, Spinach & Egg Salad With Paprika Croutons

12 Ingredients

Number of servings

4

For the croutons

1/2 ciabatta loaf, cut into bite-sized pieces
2tablespoons olive oil
1tablespoons smoked paprika

For the dressing

4tablespoons extra-virgin olive oil
2tablespoons red wine vinegar
2teaspoons wholegrain mustard

1tablespoons sunflower oil
4 eggs
200grams cooking chorizo, thickly sliced
4 handful baby spinach
1 pinch salt
1 pinch pepper

Nutrition per serving

32% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

To make the dressing, whisk together all the ingredients in a small bowl and set aside.

Step 2 of 4

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, Gas Mark 6, for 10 minutes or until golden.

Step 3 of 4

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.

Step 4 of 4

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.