- 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.