Warm Chorizo Salad

Ingredients

• 2 red peppers, halved and deseeded
• 10 baby potatoes, halved
• 2 ripe avocados, halved and stones removed
• 8 ounces chorizo sausage
• 4 ounces baby spinach
• fresh lemon juice
• olive oil
• salt and pepper

For the dressing

• 1 teaspoon sherry wine vinegar
• 6 tablespoons extra virgin olive oil
• 2 teaspoons medium sherry
• salt and pepper

Directions

1. 1

   Preheat the oven to 375°F

2. 2

   Drizzle the peppers with a little olive oil and season with salt and pepper. Roast in the oven for about 30 minutes, or until the peppers are soft.

3. 3

   Drizzle the potatoes with oil and season with salt and pepper. Add the potatoes to the peppers for the last 20 minutes of cooking time.

4. 4

   Remove the outer skin from the chorizo and cut it into rounds. Heat a tablespoon of oil in a frying pan and quickly sauté the chorizo on both sides until golden.

5. 5

   Slice the avocados lengthways and remove the skin. Squeeze a little lemon juice over the avocado and season it with salt and pepper.

6. 6

   To make the dressing, whisk all the ingredients together and season to taste.

7. 7

   Toss everything except the chorizo together in a bowl. Serve the salad on a plate, with the warm chorizo scattered over it.