There is something beautiful about frying tomatoes with Chorizo, the combination of the bright reds and the rich meaty flavours can transform any and bog standard salad into a thing of beauty.

This recipe is very quick and easy, it can all be prepared in one pan and Jamie Oliver could probably do it in 15 minutes.


½ a red onion. finely chopped (learn how to chop an onion without crying here)

100g of chorizo, thinly sliced

1 handful of cherry tomatoes, halved

1 avocado, thinly sliced

A good handful of baby salad leaves

Salt, pepper, cayenne pepper & lemon juice to season


Add the chorizo to a hot pan and sweat out the golden juices. Once the juice starts to come out, throw in the onion and give it all a really good stir to soak up all the chorizo-y goodness.

Next, stir in the tomatoes and fry until they start to release a little juice.

Take the pan off the heat and toss in the avocado and baby leaves, the leaves will wilt slightly but that’s ok. Add in as many leaves as you see fit. I personally like a really high meat the leaf ratio.

Finally season with a pinch of salt and pepper (if you’ve used peppery leaves like rocket, it won’t take much). Transfer to a plate to serve and squeeze over a little lemon juice to add a little zing and to bring all the other flavours to life.


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