1: Preheat the oven to 200°C/Fan 180°C/Gas 6. Line a baking tray with baking parchment.

2: Place the bread on the lined baking tray, drizzle with 1 tbsp of the extra-virgin oil and sprinkle with salt and pepper. Bake in the oven for 10–15 minutes or until browned, tossing once halfway through cooking. Meanwhile, cut the tomatoes into even-sized chunks and place in a large bowl along with the sugar, red onion, capers, artichokes, parsley, sherry vinegar and the remaining 4 tbsp extra-virgin olive oil. Season generously with salt and pepper and toss everything together well.

3: Heat a griddle pan over a medium heat. Slice the chorizo thinly on an angle. Lay the chorizo slices on the hot griddle and cook for 2 minutes on each side. (You might have to do this in batches, depending on the size of your pan.)

4: Add the toasted bread chunks to the tomatoes and toss to coat in the dressing and tomato juices. Add the griddled chorizo and toss again.

5: Transfer the salad to a large, shallow serving bowl, or divide between individual bowls and serve.