Warm avocado salad with chorizo

Heat 30ml of the olive oil in a frying
pan and fry the pieces of torn ciabatta
for 8-10 minutes or until crisp and
golden brown.
Drain the croutons on
kitchen towel.
Fry the slices of chorizo in the same
frying pan until golden brown on both
sides (don’t use more oil – the sausage
will release fat). Increase the temperature
and add the cherry tomatoes.
Stir for
1-2 minutes or until the tomatoes start
to soften.
Add the balsamic vinegar and
sugar and season to taste with salt and
freshly ground black pepper.
Mix the avocado, salad leaves and
remaining olive oil and arrange on a salad
platter.
Place the chorizo, tomatoes and
croutons on top and drizzle the pan juices
over the salad.
Serve immediately.