Tomato salad with sizzled chorizo vinaigrette

10-30 minutes 2 of 5-a-day 2 servings bean salad chorizo salad fibre folate quick tomato salad vitamin c

Ingredients

2 tbsp olive oil

1 red onion , quartered and sliced

85g chorizo , skinned and finely chopped

250g mixed tomatoes – sliced, halved or quartered, depending on size (red, gold, green and yellow look good together)

400g can cannellini beans , drained

1 avocado , stoned, peeled and sliced

good handful baby spinach

2 tbsp sherry vinegar

1 garlic clove , chopped

1 tbsp chopped oregano

crusty bread , to serve

Method

Heat half the oil in a small pan, add the onion and chorizo, and cook over a low heat until the oil starts to be released from the sausage.

Meanwhile, tip the tomatoes, beans, avocado and spinach into a salad bowl – but keep an eye on the chorizo to ensure that it doesn’t burn.

Add the remaining oil to the pan with the vinegar, garlic and oregano, then stand back as it will sizzle quite violently. Remove from the heat, pour on top of the salad and toss well. Serve with crusty bread.