Chorizo usually has an inedible outer skin/casing to protect the meat. Make sure you peel it off, then slice the sausages into chunks.

Pre-heat a frying pan on medium heat, then add your olive oil. Add your Halloumi cheese and fry for a couple of minutes on each side until golden brown. Transfer to a bowl then set aside.

Now add your chorizo to the pan and fry for about 4-5 minutes tossing/stirring occasionally. Once the chorizo is nice and crispy, use a pair of tongs to transfer in a bowl, but make sure you leave the chorizo fat in the pan as you will need that for the croutons. Add your cherry tomatoes to the bowl with the chorizo and mix together. The hot chorizo will slightly soften the tomatoes but won't fully cook them. This will add a nice element to the salad.

Add your bread and a good pinch of salt to the pan, and let that bread soak up that olive oil and chorizo fat. Toss/stir the croutons in the pan occasionally until they have gone crunchy and golden brown. Turn the heat off, transfer the croutons to a bowl or container and set aside.

Use your hands to break up the Halloumi cheese into bite size chunks.

Mix the chorizo and tomato mixture, halloumi cheese, basil, oregano, mint, baby rocket and radishes in a large bowl until well combined.

Put your red wine vinager, olive oil, mustard and a pinch of salt and pepper in a bowl. Then whisk together until the mixture has thickened and is well incorporated.

When you are ready to serve, add your vinaigrette to the chorizo salad. Use your fairy fingers to dress all of those ingredients. (only dress the ingredients as your about to serve otherwise the leaves in the salad will loose it's freshness and will go bitter).

Finish the salad off by sprinkling those walnuts on top, crushing them as you sprinkle them.

You can either serve the croutons separately or sprinkle them on top of the salad as well.