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Warm Avocado & Three Little Pigs Chorizo Salad


A beautiful and easy starter with our famous Chorizo (Serves 4)



2 tbsp olive oil
1/2 Three Little Pigs  Chorizo , halved  again  lengthways and sliced-after
 removing outer skin
100g baby plum or cherry tomatoes, halved
2 tbsp balsamic vinegar
 pinch sugar
1 ripe avocado, cut into slices
100g mixed salad leaves
sprinkle of pine nuts (optional)



  1. Place the slices of kiplingcotes chorizo in a pan and dry-fry for 2 minutes until it starts to brown and gives out a red oil.
  2. Add the tomatoes and cook for a couple of extra minutes.
  3. Tip the chorizo, tomatoes & pan juices into a  large bowl.
  4. Add the salad leaves, olive  oil, vinegar, and sugar and season well with black pepper. Mix all together well.
  5. Add the avocado and sprinkle in the pine nuts and carefully toss the salad.
  6. Serve immediately.