- 225 g chorizo, torn into small pieces
- 1/2 French loaf
- 3 T extra virgin olive oil
- 150 g mini Rosa tomatoes, halved
- 100 g fresh ricotta, crumbled
- A handful parsley, chopped
- Freshly ground black pepper, to taste
Heat a pan over a medium-low heat and cook the chorizo for 2 minutes (or until slightly crispy).
Remove the chorizo from the pan, add the bread and cook until golden.
Toss the chorizo and bread with the remaining ingredients and drizzle over the shallot dressing.