Serves 4



1 Tbsp Rapeseeed Oil

50 g Chorizo, sliced

2 Ripe Avocados

1 Tbsp Lemon Juice

4 slices of your favourite bread, toasted

12 g Coriander, leaves picked and chopped


How to Cook:


Peel and stone the Acocado and chop/mash in a small bowl

Add the Lemon Juice and Coriander and stir to mix well

Heat the Rapeseed Oil in a pan and add the Chorizo

Once starting to crisp remove and dry on kitchen paper

Spoon the Avocado mix equally on the slices of toasted bread

Top with the Chorizo

Serve and enjoy this tasty lunch