150g sourdough bread, torn into small chunks
3 large red peppers, cut into chunks
250g chorizo, sliced thickly
4 tbsp olive or avocado oil
300g ripe tomatoes
2 tbsp red-wine vinegar
4 tbsp watercress, parsley or basil, chopped
- Soak the bread in milk and set aside. Cook the pepper and chorizo gently in a non-stick frying pan until browned and crispy. Remove from the pan and drain on kitchen paper.
- Leave any chorizo oil in the pan, add the olive or avo oil and heat. Fry the bread in batches until browned all over, then remove with a slotted spoon. Roughly chop the tomatoes and put all these ingredients into a large bowl. Add the vinegar, season and sprinkle with watercress or parsley, and serve.