This salad was very quick to make, and tasted fantastic.
To make it, tear up some red and green frilly lettuce leaves to make the base of the salad.
To this, add a few sliced fresh figs (the preserved figs in syrup also work nicely), pieces of avocado and squares of Danish blue cheese.
Fry some thinly sliced chorizo sausage in a non stick frying pan until the sides have curled up and they are a bit crisp. Add to the top of the salad.
Garnish with some sprouted chia seeds for a extra bit of goodness. I sprouted my own chia seeds over four days - they make very delicate, slightly spicy sprouts.
Dress with olive oil and a balsamic vinegar reduction.
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