• One jar of Spanish queen olives
  • 150g chorizo sausage, sliced
  • Half an orange-fleshed cantaloupe melon
  • 150g Manchego cheese, cut into chunks
  • Basil leaves, to garnish


  • STEP 1
    Drain the Spanish queen olives from the brine and place them in a bowl.
  • STEP 2
    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.
  • STEP 3
    Meanwhile, use a melon baller to remove the flesh from the melon (or cut it into chunks), and add to the olives with the Manchego cheese.
  • STEP 4
    Remove the chorizo from the heat and tip on to the olive mixture. Serve at once, garnished with fresh basil leaves, for the perfect Spanish tapas dish.

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