Loaded Chorizo & Sticky Onion Flatbreads

• Meanwhile, thinly slice red onion. Roughly chop tomato. Thinly slice cucumber 
into sticks. Slice lemon into wedges.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook 
onion, stirring regularly, until softened, 5-6 minutes.
• Reduce heat to medium. Add the balsamic vinegar, a splash of water and the  
brown sugar, then mix well. Cook until dark and sticky, 3-5 minutes. Transfer to 
a small bowl. 

• Roughly chop mild chorizo.
• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil.
Cook chorizo until golden, 4-6 minutes.
• While chorizo is cooking, place flatbreads on a second lined oven tray. Drizzle 
each with olive oil and season with salt. Bake until warmed through, 
4-7 minutes.