CITRUS SALAD WITH CHORIZO & CRISPY FRIED EGG

Serves 2 Takes 20 minutes

“When I told friends about this recipe, they weren’t very sure at all, but they love it now! This recipe is from Las Hurdes, a really beautiful area in the north of Extremadura in Spain, known for the simplicity of its cuisine. This dish is often simply called ensalada de naranja – orange salad – which is a bit unfair on all the other ingredients, but they all work together to make a really great dish.”

INGREDIENTS

• 1 lemon

• 3 oranges

• 4 tbsp olive oil

• 100g/4oz fresh chorizo, diced

• 4 cloves garlic, peeled and sliced

• 2 free-range eggs

• Sea salt and freshly ground black pepper

To serve

• Micro herb leaves, such as amaranth, pea or radish

• Sourdough toast

1. Peel the citrus fruits and arrange the segments on plates.

2. Heat 2 tbsp olive oil in a small frying pan over a medium-high heat. Fry the chorizo until golden and crisp. Remove from the pan and set aside on a plate. Add the garlic to the pan and cook for 1 minute, then remove from the heat and set aside to let the garlic flavour infuse into the oil.

3. Heat the remaining 2 tbsp oil in a non-stick frying pan over a high heat and fry the eggs for 2 minutes until the whites are a golden and crisp, but the yolk is still runny. Spoon a little hot oil over the yolk to just set the top.

4. Place the eggs on the citrus fruits, scatter over the chorizo and drizzle with the garlicky oil.

5. Season with salt and black pepper, scatter over the herbs and serve with toast. To eat, cut up the eggs and mix so the yolk combines with the citrus and chorizo.