Chorizo and red pepper salad

Eating at home, especially during the week when I am working at home, has to be about things you can whip together in a flash but obviously they need to taste good to, or what's the point of carrying on through the afternoon? 

Things I make sure I always have in my fridge/larder to make these lunches possible include:

• eggs from the farmers' market
• leaves from the farmers' market or sprouting seeds from my Lebanese grocers
• houmus or tarama (although I think I have to give that up...where does all the cods' roe come from) or tahini or yoghurt
• chorizo and/or bacon from my butchers
• very good bread (either from the market or that my husband has made, at least 3 loaves always in the freezer for when needed)
• very good olive oil (only for drizzling and salad dressings, NOT for cooking)
• a good parmesan, pecorino, local sheeps' cheese, a good cheddar
• something fishy liked smoked mackerel (normally in the freezer)
• some type of veg I found at the market that I can char-grill/steam/boil/chop and add to a frittata, salad, lay under a fried egg
• chilli sauce
• an avocado (if I'm lucky)
• a tin of tomatoes

I honestly think with this list and all the rest of the ridiculousness that I have in my larder (see below), I can rustle up practically anything...here's what I had for lunch today.

Anyway enough of all that, here is my recipe, based on what I had in my fridge today:

 Chorizo and red pepper salad (feeds 2)

2 chorizo sausages

1 red pepper, cored and sliced into slithers

2 tomatoes, roughly chopped

1 avocado, roughly diced

A large handful of mixed salad leaves, washed

A small handful of mint leaves

Some red wine vinegar and some salad dressing

An aged sheeps' cheese (mine was Berkswell)

Red onion, fennel, finely chopped

Some good bread (I was lucky enough to find a sourdough in the freezer, made by my husband, can you believe? Thanks Richard B).

First of all get some good heat underneath a heavy-bottomed frying-pan and add the chorizo sausage, which you have sliced in nice, diagonal pieces.  Fry them for a minute or two in the dry frying-pan and when they have released some oil, add the red pepper.  Fry, turning occasionally, for about 5-10 minutes, until the chorizo is cooked through and the red pepper has softened by the heat of the pan.  Season with salt and pepper.

Lay the leaves out in a salad bowl.  Add a quarter to a half of finely diced red onion, some diced fennel (or celery or apple if you have it in the fridge), the avocado flesh and the tomatoes.  Season all with a good grinding of black pepper and a little salt.  When the chorizo is cooked add it to the salad with the pepper.  Pour a few tablespoons of red wine vinegar into the pan to get all the chorizo juices (deglazing) and when it has bubbled for a few seconds, pour the contents over the salad.  Dress with a little salad dressing, shave over some sheeps' cheese or parmesan and eat at once with sourdough slices to mop up the juices.