Preheat your oven to 250C (480F). Halve brussels sprouts lengthwise and place in a roasting tray. Drizzle with oil and cook for 10 minutes.

Chop chorizo into bite sized chunks and add to the tray. Roast for another 10 minutes or until Brussels Sprouts are tender and chorizo is cooked through.

While the veg are cooking make the dressing. Combine vinegar with 2 tablespoons extra virgin olive oil. Season with salt.

When the chorizo and veg are cooked, crumble feta over the top and cook for another 1-2 minutes.

Drizzle dressing over the cooked chorizo, sprouts and hot feta. Scatter with parsley and serve warm.