Place a pan on a medium heat and dry fry the chorizo sausage pieces until golden brown, place on kitchen towel

To the same pan add a little olive oil and place the aubergine skin side down, fry for 2 minutes before tossing and cooking for a further 5 minutes

De glaze with the balsamic glaze until aubergine takes on the flavour, season with salt and pepper

To serve, dress the salad leaves with extra virgin olive oil, balsamic glaze and sea salt

Build up you salad with your ingredients, chorizo, aubergine, eggs, olive tips, pine nuts and parmesan shavings

Garnish with parmesan cheese straws