Chorizo, tomato and green bean salad

Cut the cherry tomatoes in half and larger tomatoes into six to eight chunks. Toss with the olive oil, vinegar, oregano, sea salt and pepper, then set aside.

Trim the tops but not the tails from the beans and cook in simmering salted water for 2-3 minutes or until just tender. Drain and set aside.

Finely slice the chorizo diagonally and fry in a non-stick frying pan until scorched and sizzling. Remove the chorizo and keep warm.

Add the tomatoes to the chorizo juices and simmer for 5 minutes, until soft. Add the green beans, tossing lightly.

To serve: Scatter rocket leaves on four serving plates and spoon the tomatoes and beans on top. Scatter with chorizo and drizzle with any pan juices.