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- 1 whole small white loaf
- 50ml olive oil, plus more for drizzling
- 1 red onion, peeled and sliced
- 1 clove of garlic, peeled and thinly sliced
- 1tbs raisins soaked in boiling water and drained
- Half tsp cumin powder
- Pinch chilli flakes
- 100g chorizo slices, shredded
- 1tsp red wine vinegar
- 6 cherry tomatoes, quartered
- Salt and pepper
- Some fresh basil, torn
1. Set the oven to 180 degrees.
2. Carefully cut the top off the loaf (set aside for later) and cut out the centre of the loaf as best you can.
3. Tear the soft centre into 3cm chunks and put on a baking tray. Drizzle with olive oil and roast until golden — about 10 minutes or so.
4. Meanwhile put the 50ml of olive oil into a pot with the red onions, garlic, raisins, cumin, chilli flakes and chorizo.
5. Cook gently for 10 minutes until the onions have softened and the chorizo has released its oil.
6. Add a splash of red wine vinegar, then the cherry tomatoes and season.
7. Add the mixture to the roasted bread along with the torn basil and fold together.
8. Stuff the salad back into the loaf and replace the lid, pressing down gently. Wrap in foil for travel. Put in the fridge until you are ready.
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