- Place diced chorizo into a small food pressor and mince; then add into a cold pan and gradually turn heat onto medium, cooking for 5 minutes or until the oil from the chorizo has begun rendering out into the pan.
- Once chorizo is cooked, add harissa, tomatoes and stir. Turn heat off and allow the residual heat to cook tomatoes. Add the juice of ½ the lemon, taste for seasoning, stir.
- Add yoghurt and remaining lemon juice into a bowl and and stir to combine.
- To serve: spoon yoghurt dressing onto the plate, top with pasta and then the bolognese sauce. Add parsley for garnish.