Method
Soak the bread in the milk and set aside. Cut the peppers into chunks. Slice the chorizo but keep it chunky. Cook it gently in a non-stick frying pan until brown and crispy then remove with a slotted spoon on to kitchen paper
Leave any chorizo oil in the pan and add the olive oil. Heat through then fry off the bread in batches until browned all over. Again, remove with a slotted spoon. Roughly chop the tomatoes. Put all these ingredients into a large bowl, then add the vinegar. Season well. Add the parsley just before serving.
Ingredients
- 150g (5oz) sourdough bread (around half a loaf), torn into small chunks
- 75ml (3fl oz) milk
- 290g jar roasted peppers (3 large peppers)
- 250g (9oz) cooking chorizo
- 300g (10oz) ripe tomatoes
- 2tbsp red wine vinegar
- 4tbsp fresh flat-leaf parsley, chopped
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