A quick to make healthy and filling lunchtime salad. Spinach and rocket work well for the salad leaves. About 300-350 cal per portion. The pumpkin seed oil gives a nice nutty flavour to the salad leaves.
Finely chop the white parts of the spring onions, and mix with the balsamic vinegar, pumpkin seed oil and pinch of salt in a salad bowl. Add the salad leaves, toss, and set aside.
Cube the chorizo (~1cm sized) and fry to release the oils. Prick the cherry tomatoes, de-seed and slice the pepper, slice the asparagus and remaining spring onion; add all to the frying pan. Fry off gently for 10 minutes.
Put the salad leaves on a plate, and pour on the contents of the pan. Add the sliced boiled egg.