KitchenCorner


In this month’s Kitchen Corner we cater to the


last few evenings of summer...


Chorizo Salad


Ingredients


1/4 tbsp olive oil 1 small ciabatta, torn into small bite-pieces 2 x 80g packs sliced chorizo 250g pack baby plumor cherry tomatoes, halved 2 tbsp balsamic vinegar


Summer is coming to an end but that doesn’tmeanwe have to get out the slowcooker just yet!Make themost of the last fewwarmeveningswith these summer evening inspired recipes.Ourmain dish thismonth mixes hot and cold together, combining the spicy chorizo and cool baby leaf salad. This is great for a last minute dinner or a sudden change in


1 large, ripe avocado, halved, stoned and sliced 150g bag baby leaf and herb salad


Method


1. Heat 2 tbsp of the oil in a large non-stick frying pan. Fry the ciabatta for 8-10minutes, tossing occasionally, until starting to crisp and brown, then tip into a large salad bowl. 2. Lay the chorizo in the pan and


theweather as it’s so quick and easy to prepare. For desertwe have chosen a


cherry pie, slightlymore technical but utterly delicious and it is great for summer time as cherries are normally at their best around this time of year. Enjoy hot or cold,with a scoop of vanilla ice cream. Enjoy x


dry-fry for 2minutes until it gives out a red oil. Toss in the tomatoes and cook over a high heat for 1-2minutes until they start to soften. 3.Drizzle over the vinegar and seasonwell. If youwant tomake a slightly bigger portion, add slices of chicken too. 4.Gently toss the avocado, salad and remaining olive oilwith the croutons. Spoon over the chorizo and tomatoes and drizzlewith any pan juices. Serve immediately.


30 JULY /AUGUST 2018 THECHELTONIAN


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