- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 small ciabatta, torn into small bite-pieces
- 2 x 80g packs sliced chorizo
A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 250g pack baby plum or cherry tomatoes, halved
- 2 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- pinch sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 1 large, ripe avocado, halved, stoned and sliced
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 150g bag baby leaf and herb salad
Heat 2 tbsp of the oil in a large non-stick frying pan. Fry the ciabatta for 8-10 minutes, tossing occasionally, until starting to crisp and brown, then tip into a large salad bowl.
Lay the chorizo in the pan and dry-fry for 2 minutes until it gives out a red oil. Toss in the tomatoes and cook over a high heat for 1-2 minutes until they start to soften. Drizzle over the vinegar, add the sugar and season well.
MIX TOGETHER Gently toss the avocado, salad and remaining olive oil with the croutons. Spoon over the chorizo and tomatoes and drizzle with any pan juices. Serve immediately.