Season the chicken with salt and pepper and 1 teaspoon of olive oil.

Heat a griddle pan with 1 teaspoon of coconut oil to prevent the chicken sticking (Option to use a frying pan).

Fry the chicken breasts on a medium/ low heat for 2 minutes each side to seal them and then 4 5 further in total until brown on the outside and cooked through.

Remove from the pan and allow to cool slightly before slicing.

Meanwhile, chop the chorizo and gently fry on a medium-low heat for about 2 minutes until the oil releases.

If using raw chorizo cook for longer until the meat is cooked through.

Add 1 tbsp of olive oil or butter to a clean saucepan (I prefer olive oil as this makes up the dressing) and sauté the onion on a low-medium heat for 4 - 5 minutes until soft.

Take off the heat and stir in the red wine vinegar and coconut aminos.

Add the chorizo and its oil.

Blanch the sugar snap peas in a pan of boiling water for 1 minute and then plunge immediately into cold.

Remove from the water and slice in half.

Chop the herbs.

Stir through the sugar snap peas, chorizo and onion mix and top with sliced avocado, chicken, pine nuts and cracked black pepper.

Tastes best fresh, but can be stored in the fridge for 1 day.