Warm spinach, avocado and chorizo saladby lynn patterson
|Preperation time: 15 mins
Cooking time: 6 mins
|250g spinach, washed and torn into pieces;
2 ripe avocados, stoned, peeled and sliced;
140g chorizo, sliced;
200g small open chestnut mushrooms, halved;
4 tbsp balsamic vinaigrette dressing;
4 tbsp olive oil;
salt and pepper;
warm crusty bread to serve (optional).
|Put the spinach and avocado in a large
In a frying pan heat half of the oil and fry the chorizo for 2 mins. Add the mushrooms and cook for a further 3 mins until the chorizo is crisp and the mushrooms tender.
Add the remaining oil and vinaigrette dressing to the frying pan and stir until warmed through. Pour over the spinach and avocado and toss together.
Divide the salad among 4 plates and season with the salt and pepper. Serve with warm crusty bread.
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