Chorizo And Soft-Boiled Egg Salad - cooking recipe

Ingredients

2 3/4 lb butternut squash, peeled, deseeded, chopped
4 tbsp vegetable or olive oil
2 links chorizo, thinly sliced
2 None bread rolls, sliced
6 None eggs, at room temperature
6 oz asparagus, halved lengthwise, blanched
3.5 oz baby arugula
1 tsp Dijon mustard
1 tbsp lemon juice

Preparation

Preheat oven to 400\u00b0F Line a baking tray with parchment paper.
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.
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.
Add bread to pan and cook for 1 min, or until golden and crisp. Set aside with chorizo to drain then add to squash.
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.
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.