Duck egg and chorizo brunch salad | Sainsbury`s Magazine
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Ingredients
- 50g rustic bread e.g. ciabatta or sourdough
- 2 tsp olive oil
- 25g blanched almonds
- 75g diced chorizo
- ½ red pepper, sliced
- 1 tbsp sherry vinegar
- 2 duck eggs
- 75g baby leaf spinach
- 1 tbsp chopped flat leaf parsley
- a pinch of smoked paprika
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