Tomato and spring onion salad with hot pan-fried chorizo

Tomato and spring onion salad with hot pan-fried chorizo


  1. Cut the tomatoes into wedges through the stalk end. Put into a large bowl with the spring onions, 3 tablespoons of the olive oil, sherry vinegar, sugar, ½ teaspoon of salt and some pepper. Toss together gently and set to one side.
  2. Skin the chorizo sausage and cut it across into 5mm thick slices. Heat the remaining oil in a large frying pan over a medium-high heat. Add the chorizo slices and cook briefly on each side until lightly golden.
  3. Lift the chorizo slices out of the pan with a slotted spoon and add to the tomatoes with half the chopped parsley. Toss together lightly, adjust the seasoning to taste, spoon into a shallow serving bowl and scatter with the rest of the parsley.

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 Recipes from Isle of Wight tomatoes


This recipe is rich in vitamin C and counts for two of your 5-a-day when served between four people.


4 Beef tomatoes
1 bunch spring onions, cleaned, trimmed and sliced
4 tbsp extra virgin olive oil
1 tbsp sherry vinegar
Pinch caster sugar
250g chunky cooking chorizo sausage
2 tbsp chopped flat leaf parsley
Sea salt flakes and freshly ground black pepper


Time: 5 mins
Serves: 4-6
Nutrition: 326 kcals, 13g protein, 17g fat, 5g sat fat, 7g carbs (of which sugar 7g), 3g fibre, 0.6g salt