• To drink: This dish calls for shiraz, and South Africa produces so many world-class wines of this varietal. Try Camberley, Delheim, Eagle’s Nest or Mullineux and many others.

    Chorizo and avocado panzanella salad

    Serves: 2
    Cooking Time: 15 mins


    • SALAD
    • ½ a ciabatta loaf, torn into bite-sized chunks
    • 2 garlic cloves, finely chopped
    • 15ml (1 tbsp) fresh rosemary
    • 15ml (1 tbsp) avocado oil
    • salt and freshly ground black pepper, to taste
    • 250ml (1 cup) chorizo sausages, sliced
    • 250ml (1 cup) mixed salad leaves
    • 125ml (½ cup) mange tout
    • ¾ avocado, sliced
    • ¼ avocado
    • 30ml (2 tbsp) fresh cream
    • 15ml (1 tbsp) balsamic vinegar
    • salt and freshly ground black pepper, to taste
    • avocado oil, for thinning



    Preheat the oven to 200ºC.


    For the salad, toss the bread chunks with the garlic and rosemary, drizzle with the oil and season. Bake until golden and crispy, about 7 minutes.


    Fry the chorizo until slightly browned and transfer to a bowl.


    Gently mix in the toasted bread and the rest of the salad ingredients.


    For the dressing, whisk the avocado, cream and balsamic with a hand blender until smooth.


    Season and mix in enough oil to achieve a pouring consistency.


    Serve the salad with the dressing on the side.