- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 red onion, quartered and sliced
- 85g chorizo, skinned and finely chopped
A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 250g mixed tomatoes – sliced, halved or quartered, depending on size (red, gold, green and yellow look good together)
- 400g can cannellini beans, drained
Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…
- 1 avocado, stoned, peeled and sliced
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- good handful baby spinach
- 2 tbsp sherry vinegar
- 1 garlic clove, chopped
- 1 tbsp chopped oregano
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- crusty bread, to serve
Heat half the oil in a small pan, add the onion and chorizo, and cook over a low heat until the oil starts to be released from the sausage.
Meanwhile, tip the tomatoes, beans, avocado and spinach into a salad bowl – but keep an eye on the chorizo to ensure that it doesn’t burn.
Add the remaining oil to the pan with the vinegar, garlic and oregano, then stand back as it will sizzle quite violently. Remove from the heat, pour on top of the salad and toss well. Serve with crusty bread.