Try this warm chorizo, avocado and feta salad, then check out our caprese salad, grilled halloumi salad and more salad recipes.


  • 8 mini chorizo cooking sausages, halved
  • 100g baby plum tomatoes, halved
  • 2 handfuls watercress, woody stems discarded
  • 2 tsp sherry vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp olive oil
  • 100g feta, crumbled
  • ½ avocado, sliced
  • to serve crusty bread


  • 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.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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