Chorizo And Soft-Boiled Egg Salad

1. 1

   Preheat oven to 400u00b0F Line a baking tray with parchment paper.

2. 2

   Toss squash with 1 tbsp oil then arrange on prepared tray. Season. Bake for 40 mins, or until tender and golden. Transfer to a large bowl.

3. 3

   Heat 1 tbsp oil in a large frying pan over medium heat. Cook chorizo for 3 mins, or until golden and crisp. Using a slotted spoon, transfer to paper towels to drain.

4. 4

   Add bread to pan and cook for 1 min, or until golden and crisp. Set aside with chorizo to drain then add to squash.

5. 5

   Place eggs in a medium saucepan and cover with cold water. Bring to a boil and cook for 4 mins. Drain. Rinse under cold running water then peel and halve.

6. 6

   Add asparagus, arugula, mustard, lemon juice and remaining oil to squash mixture. Season and toss to combine. Arrange in a serving bowl. Top with eggs. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.