I loved the ease of just throwing this together on the weekend with ingredients I already had.
It was fresh and really tasty with only a handful of delicious things needed. Served with hunks of crusty baguette, no dainty manners required. Here’s how I went about it.
Halved cherry tomatoes tossed in extra virgin olive oil, freshly ground sea salt and black pepper and slow roasted; saute thinly sliced chorizo in small pan until crisp; peel and slice a medium avocado; add freshly ground black pepper.