Salade estivale surf and turf

Ingrédients

• 250 g Chorizo
• 3 Avocado
• 25 g Coriander
• 2 Spring Onion
• 1 Lime
• 500 g New Potato
• 6 Squid
• 1 Lemon
• Salt
• Black Pepper
• Olive Oil

Préparation

1. 1

   Peel, pit and mash all three of the avocados.

2. 2

   Thinly slice the spring onions and coriander and add to the avocado mash. Squeeze a lime into the mixture and add salt, pepper and olive oil. Mix well.

3. 3

   Slice your new potatoes in halves and boil for 15 minutes or until cooked all the way through.

4. 4

   Slice the chorizo into chunks and the squid into rings. Cook the chorizo in a pan with some olive oil and then add the squid when the chorizo begins to cook.

5. 5

   Add pepper and lemon juice and continue to cook. Avoid the squid from turning rubbery by not over cooking it.

6. 6

   Once the potatoes are cooked, unevenly mash them with their skins still on.

7. 7

   Serve in a bowl with the guac and the cooked surf ‘n’ turf. Grab a fork and dig in.