3 duck eggs, soft boiled for 6 minutes, cooled and carefully peeled
Zest and juice of 1 lemon
Par-boil the potatoes in some salted water, drain and allow to cool slightly. (Depending on the size of the potatoes, you may want to cut them into quarters before sautéing.)
Heat some oil in a non-stick frying pan and cook the onions. Add a little water if they begin to stick. Throw in the potatoes with a little more oil and butter, and cook until golden. Add the chorizo, pepper and mushrooms. Season with salt and pepper and cook for a few minutes, stirring every so often.
Once everything is cooked through, remove from the heat. Arrange the salad leaves onto plates. Zest the lemon over the chorizo and potatoes and squeeze over the lemon juice. Scatter over the plates and top with the duck eggs.
Serve with some crusty bread. This salad is also great with some soft cheese crumbled over the top, such as goat’s, feta or brie.
Taste Buds is published by We Make Magazines, a family-owned Devon company. Taste Buds is produced using Devon-based writers, chefs, photographers and sales team. It is printed on environmentally friendly paper. Just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!