Ingredients
- 4 tbsp olive oil
- 1 small ciabatta, torn into small bite-pieces
- 2 x 80g packs sliced chorizo
- 250g pack baby plum or cherry tomatoes, halved
- 2 tbsp balsamic vinegar
- pinch sugar
- 1 large, ripe avocado, halved, stoned and sliced
- 150g bag baby leaf and herb salad
Method
- STEP 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.
- STEP 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.
- STEP 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.
,
, ,High-Fiber
, Ingredients4 tbsp olive oil1 small ciabatta, torn into small bite-pieces2 x 80g packs sliced chorizo250g pack baby plum or cherry tomatoes, halved2 tbsp balsamic vinegarpinch sugar1 large, ripe avocado, halved, stoned and sliced150g bag baby leaf and herb saladMethodSTEP 1Heat 2 tbsp of the oil in a large non-stick frying pan. Fry the ciabatta for
, http://www.edamam.com/ontologies/edamam.owl#recipe_a3e25c2d6615a5a231e84c92143816bf
, 4
, High-Fiber
, Dairy-Free,Egg-Free,Peanut-Free,Tree-Nut-Free,Soy-Free,Fish-Free,Shellfish-Free,Crustacean-Free,Celery-Free,Mustard-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Alcohol-Free
, Sulfites
, Ingredients:
- 1 large, ripe avocado , halved, stoned and sliced
- 4 tbsp olive oil
- 150.0g bag baby leaf and herb salad
- pinch sugar
- 2 tbsp balsamic vinegar
- 1 small ciabatta , torn into small bite-pieces
- 2 x 80g packs sliced chorizo
- 250.0g pack baby plum or cherry tomatoes , halved
,
, Ingredients4 tbsp olive oil1 small ciabatta, torn into small bite-pieces2 x 80g packs sliced chorizo250g pack baby plum or cherry tomatoes, halved2 tbsp balsamic vinegarpinch sugar1 large, ripe avocado, halved, stoned and sliced150g bag baby leaf and herb saladMethodSTEP 1Heat 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.STEP 2Lay 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.STEP 3MIX 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.
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