- 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.
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.