• 4 x tomatoes, halved
• 1/2 cup olive oil
• 8 large slices of chorizo
• 150g feta cheese
• 2 tablespoons of chopped flat parsley and basil
• 2 tablespoons of pine nuts
• 1 pinch of paprike
• sea salt and cracked black pepper
Pre-heat the oven to 100°C. Slice the tomatoes straight through the middle and arrange on a roasting tray. Sprinkle a little olive oil, salt and pepper, and transfer to the oven at 180°C.
On the same tray, put the pine nuts, chorizo and bake for a further 4 minutes. Once out of the oven, arrange on a plate. Once cool, crumble salt, pepper and paprika on. Serve with fresh, crisp salad leaves.
TIP: to make a quicker version of this salad, just quarter the tomatoes and don't heat in the oven, just put all the ingredients and toss gently. Et voila!