With the glut of ripe tomatoes in my garden, lovingly planted and cherished during lockdown (not by me), what could be better than a big bowlful with spicy chorizo, shallots and olives with peppery olive oil?
INGREDIENTS 6-8 tomatoes, cut into bite-size pieces 1 banana shallot, peeled and finely sliced 1 chorizo cooking sausage, cooked according to pack instructions, and sliced, reserving 1 1/2 tbsp of the cooking fat Handful of olives 1 tbsp Spanish sherry vinegar 2 tbsp extra virgin olive oil (@cycladi #gifted) Sea salt and black pepper Oregano leaves
METHOD Soak the sliced shallot in cold water for a few minutes to mellow the flavour. Mix everything together and serve with crusty bread.
