FULL BREAD LOAF (BIT CHOPPED OFF)

6 SLICES OF D’ORSOGNA CHORIZO

HALLOUMI

1 GARLIC CLOVE (HALVED)

A PINCH OF CHILLI FLAKES

CHOPPED MINT

CHOPPED PARSLEY

1 CUP SMALL BASIL LEAVES (LOOSELY PACKED)

400 MG PERFECTION FRESH TOMATOES

2 TABLESPOONS CABERNET SAUVIGNON VINEGAR

120 ML EXTRA-VIRGIN OLIVE OIL, PLUS EXTRA FOR BRUSHING

FOR THE RED WINE DRESSING, POUR 2 TABLESPOONS OF CABERNET SAUVIGNON VINEGAR INTO A BOWL, ALONG WITH 120 ML OF EXTRA-VIRGIN OLIVE OIL.

WHISK ALTOGETHER TO COMBINE, SEASON TO TASTE AND SET ASIDE.

COMBINE TOMATOES, HALLOUMI, BASIL, AND CHORIZO IN ALARGE BOWL, ADD DRESSING, SEASON TO TASTE AND TOSS TO COMBINE.

MEANWHILE, PRHEAT A CHAR-GRILL PAN OVER HIGH HEAT.

BRUSH BREAD WITH A LITTLE OIL, THEN GRILL, TURNING ONCE, UNTIL GOLDEN (2-3 MINUTES).

RUB WITH CUT SIDE OF GARLIC AND TRANSFER TO A PLATTER.

SCATTER SALAD OVER BRUSCHETTA AND SERVE.