Instructions

1. Before assembling the salad, heat the chorizo very gently in the olive oil. Do not allow the oil to boil as this will toughen the chorizo. The chorizo can rest in the oil for 30 minutes.
2. Scatter the leaves on to a large serving platter.
3. Cut the peeled hard boiled eggs in half lengthways and place among the leaves. Now place the chorizo slices on the leaves in between the eggs.
4. Drizzle a little mayonnaise on to the eggs and then do the same with the mayonnaise.
5. Finally drizzle on some of the chorizo flavoured oil and serve immediately.