Easy Chorizo & Corn Ciabatta Melt

• In a large frying pan, heat a drizzle of olive oil over a high heat. Cook chorizo and corn, stirring, until golden, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. • Add passata, Italian herbs, brown sugar and cook until slightly reduced, 1-2 minutes.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.

• Preheat grill to high. • Place halved ciabatta on a lined oven tray. Spoon chorizo mixture evenly over each half. • Sprinkle over shredded Cheddar cheese and chilli flakes (if using). Grill until cheese is melted, 4-5 minutes. • Meanwhile, thinly slice pear. In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add mixed salad leaves and pear. Toss to combine.