Tomato, chorizo, sherry and currant salad
Photo by Babiche Martens
- Preheat oven to 180C. Heat a small frying pan and add the olive oil.
- Dice the chorizo and add to the oil with the chopped rosemary, chopped oregano and garlic. Gently cook while stirring, for 5 minutes.
- Spoon into an ovenproof dish, add the tomatoes, currants, (dry Spanish) sherry, salt and pepper, plus the extra virgin olive oil. Bake for 30 minutes and serve warm or chilled with bread.