Chimichurri Ciabatta

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For the pickled radishes

200g radishes, finely sliced

250ml white wine vinegar

1 tbsp sugar

1 tsp sea salt

For the chimichurri

200ml olive oil

2 tbsp red wine vinegar

2 red chillis, diced

4 garlic cloves, finely chopped

Bunch of parsley, finely chopped

1 tsp dried oregano

2 shallots, finely chopped

For the filling

Pack of Smoked Tofoo, thinly sliced

2 tbsp chilli oil

2 large ciabattas

Large handful watercress