Ricotta Dumplings with Chorizo and Ciabatta

Steps

1. Bring a large pot of salted water to the boil. Preheat oven grill to high. Finely dice onion and peel courgette into ribbons. Slice ciabatta into 3 slices lengthways and place on an oven tray.
2. Heat a drizzle of oil in a medium oven proof fry-pan on medium-high heat. Cook onion, garlic and smoky chorizo spice for 2-3 minutes until tender. Add chorizo and cook for about 2 minutes, breaking up with a spoon.
3. Add cherry tomatoes and vinegar and bring to a simmer. Season and reduce to a simmer for 4-5 minutes until sauce has thickened slightly. When sauce has cooked, remove from heat and set aside.
4. In a large bowl, combine Parmesan, ricotta, egg yolk and salt. Add flour and fold through to combine. Shape mixture into tablespoon sized balls and cook in pot of boiling water for 6 minutes. Remove from water with a slotted spoon and place in chorizo sauce. Grill in oven for about 3 minutes until golden.
5. While dumplings cook, grill ciabatta for 1-2 minutes each side until toasted. Remove from oven and drizzle with a little olive oil. In a medium bowl, add courgette ribbons, spinach, lemon juice and olive oil. Crumble over feta, season and toss to combine.
6. To serve, divide ricotta dumplings and chorizo between bowls. Top with a pile of spinach salad and serve bread on the side for dipping into sauce. Drizzle with balsamic glaze and a little olive oil. Sprinkle over chilli flakes (if using) and basil leaves.