Method

Step 1

In a small frying pan heat 2 teaspoons of olive oil over a medium heat. Fry 100g sliced chorizo (agitating the pan) to develop a really deep colour (around 10 minutes).

Step 2

Place 500g chopped tomatoes in a medium bowl with the red onion and a little salt and pepper.  Drizzle with a teaspoon of extra virgin olive oil.

Step 3

When the chorizo has a good colour, turn the heat to low, add the garlic and cook briefly. Do not let it burn. Add the remaining 4 teaspoons of sherry vinegar and continue to cook for a minute.

Step 4

Remove the pan from the heat, spoon the chorizo/ garlic mixture onto the tomato salad. Add the parsley and mix together. Dress with any remaining liquid. Add the juice of half a lemon. Season with salt and pepper if required.