Warm chorizo salad

Warm chorizo salad

Perfect for winter


Mixed salad leaves

80g chorizo cut into chunks

A chunk of bread torn into pieces

2 beetroots

Half an avocado

2 tbsp extra virgin olive oil


  1. Fry the bread in half the olive oil until crispy then set to one side.
  2. Dry fry the chorizo chunks.
  3. Cut the avocado and beetroot into large pieces and mix together the salad ingredients, including the croutons. Drizzle with the remaining olive oil and toss together.
  4. Spoon over the chorizo and the pan juices and serve.

Feeling flush?

Add some sundried tomatoes to the pan with the chorizo for a truly Mediterranean taste.


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