Spicy, chewy and savoury from the chorizo – sweet, tangy and fresh from the ripe tomatoes. Big ticks all round. I love using a variety of different tomatoes for this, cut in different ways for texture and general prettiness. Feeds 4.
- Around 200g chorizo, roughly cut into bite-sized 1-2cm pieces
- 1 tsp olive oil
- 3 large or 5 medium ripe tomatoes, chopped into interesting-shaped pieces
- 250g cherry tomatoes, halved
- 3 spring onions, finely sliced
- Salt and black pepper
- 1 clove garlic, sliced
- 2 tbsp sherry vinegar
- Small bunch of flat leaf parsley, finely chopped
- Heat a frying pan with the tsp of olive oil over a medium heat
- Fry the chorizo, stirring occasionally, until it is crisp round the edges and the fat has rendered
- Remove from the pan with a slotted spoon, leaving as much of the fat behind as poss
- Tip the cooked chorizo into a bowl with the tomatoes and spring onions
- Season generously with pepper and sparingly with salt (bearing in mind that the chorizo is pretty salty)
- Add the sliced garlic to the chorizo pan and heat gently until the garlic sizzles and smells delicious. Take off the heat and whisk in the sherry vinegar
- Throw the contents of the pan over the salad, add the parsley and mix everything together. This is completely delicious with a chunk of crusty bread to mop up the juice.
Sophie cooks 