11 jar or tin of queen olives
150g chorizo sausage, sliced
½ orange-fleshed cantaloupe melon
150g Machego cheese, cut into chunks
Basil leaves, to garnish
First of all, drain the olives from the brine and place them in a bowl.
Next, heat a non-stick frying pan and add the slices of chorizo. Cook over a medium-high heat for 3-4 minutes, until the fat begins to run.
Meanwhile, use a melon baller to remove the flesh from the melon, and add to the olives with the Manchego cheese. (Alternatively, you could just cut the melon into chunks.)
Finally, remove the chorizo from the heat and tip on to the olive mixture. Serve at once, garnished with fresh basil leaves.