An easy yet impressive starter for all the family to enjoy.

• 2 tbsp olive oil
• 1 chorizo (about 50g) , halved and sliced (after removed outer skin)
• 100g baby plum or cherry tomatoes, halved
• 2 tbsp balsamic vinegar
• pinch sugar
• 1/2 ripe avocado, cut into slices
• 100g mixed salad leaves
• sprinkle of pine nuts (optional)

1. Place the slices of chorizo in a pan and dry-fry for 2 minutes until it starts to brown and gives out a red oil.
2. Add the tomatoes and cook for a couple of extra minutes. Tip the chorizo, tomatoes & pan juices into a large bowl.
3. Add the salad leaves, olive oil, vinegar, and sugar and season well with black pepper. Mix altogether well.
4. Add the avocado and sprinkle in the pine nuts and carefully toss the salad. Serve immediately.