Warm chorizo salad
Perfect for winter
Mixed salad leaves
80g chorizo cut into chunks
A chunk of bread torn into pieces
Half an avocado
2 tbsp extra virgin olive oil
- Fry the bread in half the olive oil until crispy then set to one side.
- Dry fry the chorizo chunks.
- 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.
- Spoon over the chorizo and the pan juices and serve.
Add some sundried tomatoes to the pan with the chorizo for a truly Mediterranean taste.