
Ingredients:
Method:
- Drizzle ciabatta pieces with 1 tbsp olive oil and coarse salt, pop into a hot oven for 10 mins or so until toasted, then tip into a large salad bowl.
- Dry fry the chorizo in frying pan for 2 minutes until the lovely red oil oozes out. 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.
- Gently toss the avocado, salad and remaining olive oil with the croutons. Spoon over the chorizo and tomatoes together with any pan juices. Serve immediately.
GRACE’S TIP
When you next have a loaf that has gone stale, don’t throw it away! Cut up into cubes and pop into a plastic bag and freeze. Perfect for making croutons as detailed above.
Use boiled baby salad potatoes instead of the ciabatta if you prefer.