By
Jane Curran
published
Method
- Heat the oven to 190C, gas 5. Put the chorizo on a baking tray lined with foil and cook for 15 minutes, turning halfway.
- Mash the avocados with the Tabasco, lemon juice and some salt and pepper. Stir in the spring onions and coriander, and set aside.
- Toast the bread then top each with the avocado mixture, slice the chorizo and divide between the slices. Put the manchego slices on top then drizzle with a little oil.
Ingredients
- 190g pack cooking chorizo
- 2 avocados, peeled and stoned
- a few dashes of Tabasco
- juice of ½ lemon
- 2 spring onions, fnely sliced
- a small handful of coriander leaves, finely chopped 4 large slices of sourdough bread
- 100g manchego cheese, cut into thin triangles
- a drizzle of extra virgin olive oil
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