Ingredients
2 tsp sherry vinegar
1 tbsp olive oil
100g chorizo, peeled and sliced into ½cm rings
½ white spanish onion (or red), very thinly sliced
100g cherry tomatoes, halved
40g watercress, spinach and rocket salad, any large stems discarded
100g feta, crumbled
1 avocado, halved and sliced
1 half ciabatta
Salt
Pepper

Method
Warm the ciabatta in a griddle pan or under the grill.

Mix the sherry vinegar and olive oil together with some salt and pepper and whisk together.

To a cold frying pan, add the chorizo and heat on medium until browned and cooked through and the lovely oils released. Remove the chorizo to one a bowl on the side and add the onions and cook for around 3 minutes until soft.  Add the tomatoes, season with salt and pepper and when the tomatoes are soft, add the chorizo back.  Cook until the tomatoes just burst open.

Put the dressing over the leaves.

On to two plates, put down the ciabatta and top with the leaves.  Over the leaves put the the avocado and feta and top with the warm chorizo mix as well as any dressing or sauce in the pan, followed by the feta and avocado.

- An adaptation of a recipe in Olive Magazine, June 2022