Chorizo, egg and ciabatta salad

This simple salad makes an elegant starter or light midday meal.

Preheat oven to 200°C/180°C fanforced. Place bread on a baking tray lined with baking paper. Drizzle with oil. Toss to coat. Bake for 10 to 12 minutes, turning once, or until golden and crisp.
Heat a frying pan over medium-high heat. Add chorizo. Cook for 4 to 5 minutes or until crisp. Transfer to a plate lined with paper towel.
Place lettuce, egg, chorizo and bread on plates. Drizzle with dressing. Serve.

Source

1/4 loaf ciabatta bread, cut into 2cm cubes

1 tbsp olive oil

2 Primo Classic Chorizo, thickly sliced

1 cos lettuce, trimmed, leaves separated, torn

4 hard-boiled eggs, quartered

1/2 cup caesar dressing

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