Crispy Chorizo & Avocado Salad

Bring a medium saucepan of water to a simmer. Carefully add the eggs and cook for 6 minutes for soft-boiled. Remove using a slotted spoon, rinse under cold water and set aside. Tip: make sure the eggs are at room temperature when you add them into the water or they might crack!

Meanwhile, heat 1/3 of the olive oil in a medium frying pan over a medium-high heat. Add the beetroot and cook for 3-4 minutes, or until slightly softened. Remove from the pan and transfer to a medium bowl. Add the remaining olive oil to the pan and add the mild chorizo. Cook for 5-6 minutes, or until crispy. Leaving the oil in the pan, remove the chorizo pieces and transfer to the bowl containing the beetroot. Remove the pan from the heat and add the rosemary and garlic. Cook for 1 minute, or until fragrant, and then add the balsamic vinegar. Season with salt and pepper and set aside – this will be used to dress your salad.

Add the avocado, fetta cheese, baby spinach leaves, and cannellini beans to the beetroot and chorizo. Pour over the warm chorizo dressing, season with salt and pepper and toss to coat.

When your eggs are cool enough to touch, peel off the shells and cut in half.