15 Min Prep 15 Min Cook Serves 4
Ingredients:
800g kipfler potatoes, peeled, cut into 3cm pieces
1 tbsp Olive Oil
2 Lewis & Son Natural Chorizo Sausages, cut into 5mm-thick slices
4 eggs, at room temperature
200g shaved vegan parmesan
200g kale, deveined and torn into small pieces.
Maple Syrup Dressing:
2 tbsp Olive Oil
1 tbsp maple syrup
1 lemon, juiced
Salt & Pepper to taste
Method:
Place all Maple Syrup dressing ingredients in a screw-top jar, seal and shake well to combine. Set aside.
Place potatoes in a saucepan and cover with cold salted water. Bring to the boil over medium heat and cook for 8 minutes or until just tender. Drain and set aside to dry completely.
Meanwhile, heat oil in a frying pan over medium heat. Add chorizo and cook, turning occasionally, for 5 minutes or until chorizo is slightly crisp around edges.
Meanwhile, cook eggs in a saucepan of boiling salted water for 5 minutes for soft-boiled (7 minutes for hard-boiled). Drain, refresh in iced water, then drain again. Peel while still warm and set aside.
Remove pan with chorizo from heat, add kale and gently toss until just starting to wilt from the heat of the pan. Add potatoes and half the dressing, then toss to combine.
Spoon salad onto a platter or divide among plates. Tear eggs in half and place over salad. Sprinkle vegan parmesan and drizzle with remaining dressing and season to serve.