Sides

Roasted Piccolini® Cocktail Tomatoes with Chorizo and Olives

This colourful and flavoursome dish has wow factor to boot.

Serves: 4.
Prep Time: 10 minutes.
Cooking Time: 10 minutes.

Ingredients

• 2 trusses of Piccolini® cocktail tomatoes, on the vine
• 300g chorizo sausage, sliced
• 1 bunch Broccolini® baby broccoli
• 2 bunches thick green asparagus, peeled and trimmed
• 200g baby black olives
• 50ml sherry vinegar
• 50ml extra virgin olive oil

Cooking Instructions

• Heat a non-stick pan and sauté chorizo (without oil) until light golden. Transfer to a baking tray.
• Add tomatoes on truss (still attached to the vine), Broccolini®, asparagus and olives to the tray.
• Whisk together olive oil and sherry vinegar and drizzle over chorizo, olives and vegetables.
• Bake at 180°C for 5 minutes.
• Serve with pan juices.