Preheat your oven to 200°C/392°F.

Leaving the skins on, cut the potatoes in half, or into medium chunks if using normal potatoes. Put in a pan of cold salted water, bring to the boil. Once boiling cook for 10 minutes, then drain.

Meanwhile, make the chimichurri. Roughly chop the shallot or red onion and green chilli - removing the seeds if you don’t like it spicy. Put into a mini food processor with the garlic, coriander or parsley (stalks and all), red wine or vinegar, dried oregano, and 100ml olive oil. Blitz to a smooth green sauce. Season to taste and set aside.

Peel and slice the chorizo ring. Slice the courgettes into thick diagonal slices. Tip the part boiled potatoes into a large roasting tray along with the chorizo and courgettes. Drizzle over a glug of olive oil, season well with salt and pepper, toss everything together then spread into a single layer. Roast in the oven for 20 minutes whilst you chill.

Scatter the salad leaves over the traybake, drizzle over the chimichurri. Serve at the table for people to help themselves.