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    Summer Holiday Salad

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    Summer Holiday Salad

    This quick and simple salad combines the summery flavours of cos lettuce, tomato and avocado. Cos lettuce keeps well, so buy the ingredients and make it while you're there.

    • Preparation time: 15 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 4


    • 4 medium eggs
    • 1 cos lettuce
    • 250g cherry tomatoes, halved
    • 1 large ripe avocado
    • 100g pack Waitrose Sea Salt and Herb Croutons
    • 70g pack Waitrose Spanish Chorizo Slices
    • 4-6 tbsp Waitrose Organic Extra Virgin Olive Oil and Lemon Dressing


    1. Boil the eggs for 7 minutes, then drain, crack the shells and cool quickly under running cold water. Peel and quarter the eggs.
    2. Wash the lettuce, drain well and tear into bite-sized pieces. Tip it into a large salad bowl or four individual ones. Scatter the tomatoes over the lettuce. Cut the avocado in half, twist to separate, then remove the stone. Scoop the flesh out of the shell using a teaspoon and dot it over the salad. Sprinkle with the croûtons.
    3. Heat a dry frying pan, then add the chorizo and fry quickly, turning once, until crisp and light brown. Drain on kitchen paper, and add to the salad. Just before serving, drizzle with the dressing and toss lightly.

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    Cook's tips

    To transport the torte, wait until it is cold and then return it to the flan tin to protect it on the journey. Overwrap the whole thing in foil.


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