Warm avocado salad with spicy chorizo

• olive oil↗ tbsp
• ciabatta↗1

  torn into small bite-pieces

• chorizo

  2 x 80g packs sliced

• baby plum or cherry tomatoes↗250g g

  halved

• balsamic vinegar↗ tbsp
• sugar↗
• avocado↗

  halved, stoned and sliced

• baby leaf and herb salad↗150g g

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.