Warm chorizo, avocado and feta salad
Serves 2
Easy
Total time:
Assemble this colourful trio of ingredients and serve with a punchy dressing to make a vibrant midweek meal for two
Skip to ingredients
- 8 mini chorizo cooking sausageshalved
- 100g baby plum tomatoeshalved
- 2 handfuls watercresswoody stems discarded
- 2 tsp sherry vinegar
- 1 tsp Dijon mustard
- 1 tbsp olive oil
- 100g fetacrumbled
- ½ avocadosliced
- to serve crusty bread
Nutrition: per serving
- kcal394low
- fat33.4g
- saturates12.9g
- carbs4.3g
- sugars3.3g
- fibre3.2g
- protein17.3g
- salt2.6g
Method
step 1
Fry the chorizo until browned and cooked through. Add the tomatoes to the same pan, season and cook until they just start to soften.
step 2
Put the watercress onto 2 plates. Whisk together the vinegar, mustard and olive oil, season, and use to dress the watercress.
step 3
Scatter over the feta and avocado, then spoon over the tomatoes and chorizo. Eat with crusty bread, if you like.
