Ingredients

The following ingredients have 6 Servings
  • 6 fresh smoked chorizo (see note)
  • 6 soft torpedo rolls, split lengthways
  • To serve: wild rocket
  • 500 gm (about 2 punnets) cherry tomatoes
  • 90 ml extra-virgin olive oil
  • 90 gm coarsely torn crustless sourdough bread
  • 2 garlic cloves, finely chopped
  • 2 tbsp sherry vinegar
  • 40 gm tiny salted capers, rinsed
  • 1 hard-boiled egg, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 2 cups (firmly packed) flat-leaf parsley
  • ½ cup (firmly packed) oregano
  • 200 ml extra-virgin olive oil
  • 50 ml white wine vinegar

Instruction

  • For roast tomato salmorejo, preheat oven to 200C. Place tomatoes on an oven tray, drizzle with 30ml olive oil, season to taste and roast until dark golden (8-10 minutes), transfer to a food processor. Combine bread in a small bowl with 60ml cold water, stand until soft (2-3 minutes). Add to food processor with garlic, process until smooth, then, with motor running, add remaining oil in a thin steady stream until emulsified. Add vinegar, season to taste, process to combine. Makes 250ml, will keep refrigerated for up to five days in an airtight container.
  • Meanwhile, for salsa vinagreta, process capers, egg and garlic in a food processor until finely chopped. Add herbs, process until coarsely chopped, then, with motor running, add oil in a thin steady stream and process to a fine paste. Add vinegar, season to taste and set aside. Makes 250ml, will keep refrigerated for up to five days in an airtight container.
  • Preheat a char-grill or barbecue to high heat. Cook chorizo, turning occasionally until browned (6-8 minutes). Split lengthways, then stuff into rolls and serve with wild rocket, salsa vinagreta and tomato salmorejo.