A Warm Salad to Welcome Autumn

Into a pan of boiling water place the eggs. Allow them to boil for 6 minutes. Remove eggs from the hot water using a slotted spoon and place into a bowl of cold water straight away. Keep the hot water on the stove.

Chop off the ends of the asparagus as these tend to have a woody texture (about 1 inch). Add the asparagus into the boiling water and boil for 3-4 minutes. Then remove it from the water using a slotted spoon and put it into a bowl of cold water.

Into a skillet or wok over high heat place chopped chorizo (don’t add oil) and fry for 3-4 minutes until browned at edges.

Peel the eggs. Chop baby tomatoes into halves. Place tomatoes, avocado, asparagus and chorizo into a serving dish then gently cut the eggs into slices. Top with chives, salt and pepper.