Warm Chorizo Salad with Avocado, Feta and Baby Tomatoes
This dish is more about flavour combinations than cooking - it is SO easy to make! - but it tastes so delicious I simply had to share the recipe with you.
The chorizo is cooked until it is just crispy and it has released its flavour-packed juices into the pan. Then the baby tomatoes are added to soak up that deliciousness and blister slightly in the heat. This combination of salty, fiery chorizo and fresh, juicy tomato mixes perfectly with the creaminess of the feta and avocado. I like this on its own but you could serve it with a chunk of bread for soaking up any juices.
Warm Chorizo Salad with Avocado, Feta and Baby Tomatoes
Serves 2
175g chorizo, chopped into small chunks
100g baby plum tomatoes, halved
2 handfuls spinach
2 tsp balsamic vinegar
1 tsp Dijon mustard
1 tsp honey
1 tbsp olive oil
100g feta, crumbled
1 small avocado, peeled and sliced
sea salt and freshly ground black pepper
Fry the chorizo until browned and cooked through. Add the tomatoes to the same pan, season and cook until they just start to soften.
Put the spinach and feta in a large mixing bowl. Whisk together the vinegar, mustard, honey and olive oil in a small bowl then season with salt and pepper. Pour the dressing over the spinach and toss together until coated. Divide between two plates.
Spoon the tomatoes and chorizo over each plate then top with the chunks of avocado and enjoy.
The chorizo is cooked until it is just crispy and it has released its flavour-packed juices into the pan. Then the baby tomatoes are added to soak up that deliciousness and blister slightly in the heat. This combination of salty, fiery chorizo and fresh, juicy tomato mixes perfectly with the creaminess of the feta and avocado. I like this on its own but you could serve it with a chunk of bread for soaking up any juices.
Warm Chorizo Salad with Avocado, Feta and Baby Tomatoes
Serves 2
175g chorizo, chopped into small chunks
100g baby plum tomatoes, halved
2 handfuls spinach
2 tsp balsamic vinegar
1 tsp Dijon mustard
1 tsp honey
1 tbsp olive oil
100g feta, crumbled
1 small avocado, peeled and sliced
sea salt and freshly ground black pepper
Fry the chorizo until browned and cooked through. Add the tomatoes to the same pan, season and cook until they just start to soften.
Put the spinach and feta in a large mixing bowl. Whisk together the vinegar, mustard, honey and olive oil in a small bowl then season with salt and pepper. Pour the dressing over the spinach and toss together until coated. Divide between two plates.
Spoon the tomatoes and chorizo over each plate then top with the chunks of avocado and enjoy.
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