Argentinian Chorizo Choripán & Salsa Criolla

• When potatoes have 15 minutes remaining, halve chorizo lengthways, then score the cut side to make a criss-cross pattern.
• Place chorizo, sliced side up, on a second lined 
oven tray. Roast until lightly browned and cooked through, 8-10 minutes.

• While chorizo is cooking, finely chop garlic, onion (see ingredients), tomato, parsley and fresh chilli (if using).
• Zest lemon to get a pinch, then slice into wedges. 

• In a small bowl, combine parsley, garlic, a good pinch of dried oregano (see ingredients), the olive oil (1 tbsp per person) and a drizzle of white wine vinegar. Season to taste with salt and pepper.
• In a medium bowl, combine onion, tomato, chilli, lemon zest and a good squeeze of lemon juice. Set aside. 

• Slice ciabatta in half lengthways.
• Place ciabatta directly on wire racks in oven and bake until heated through, 5 minutes.
• Spread ciabatta with garlic aioli, then fill with mixed salad leaves, salsa criolla and chorizo. Drizzle over chimichurri.