A warm salad to welcome Autumn

I’ve really upped my exercise regime recently. I’m not going to lie, post our wedding in April I have not been working out anywhere near what I was and have noticed a change in my fitness, energy and body shape because of it. So in the last week or so I have got back on to it. Henri took me out last week for a training session and I can safely say it has taken my legs almost 6 days (!!) to recover! I was a hobbling, yelping wreck towards the end of last week, having to side-walk down stairs and clinging to the wall for dear life whilst lowering myself on to the loo, certainly not the most glamorous moment of my life to date.

Given I’ve almost regained my exercise mojo and with the sun shining its big yellow face again I have been experimenting with lots of warm salads. They are great for this time of year as they are still light enough not to be too heavy on the stomach but also have that satisfying warmth and comfort that we’re beginning to crave as the evenings get cooler and darker. The chorizo is an optional extra and could be substituted for mushrooms, walnuts, squash, courgette or anything you desire if you are a non meat-eater.

What you need:
To serve 2

*1 large avocado, sliced
*4 inch cut of chorizo, chopped in to pieces (OPTIONAL)
*4 eggs
*8 baby tomatoes, chopped
*sea salt and pepper
*10 asparagus stalks, trimmed
*Chives for garnish (OPTIONAL)

Directions: 

• In to a pan of boiling water place 4 large eggs for 6 minutes. Once time is up remove from heat and place in to cold water straight away
• Chop off the ends of the asparagus as these tend to have a woody texture (about 1 inch)
• In to boiling water place the tips of asparagus and boil for 3-4 minutes
• In to a deep wok over high heat place chopped chorizo (NO OIL) and fry for 3-4 minutes until browned at edges
• De-stone avocado and slice in to edible pieces
• Chop baby tomatoes in to halves
• Place all ingredients in to a serving dish, gently cut the egg in to slices
• Top with chives, salt and pepper