WARM CHORIZO AND HALLOUMI SALAD

Recipe found on Nouvelle Daily.

This salad is fantastic on a warm spring or summers evening. It’s filling without giving you that ‘heavy’ feeling and the flavours are simply gorgeous. The amounts listed here make enough for a hearty meal for two. 

What You Need:

• 2 Field Mushrooms
• 180g Halloumi Cheese
• 100g Chorizo Sausage
• Half a Red Onion
• Half a Cucumber
• Cherry or Miniature Plum Tomatoes
• Salad Leaves of your choice
• Balsamic Dressing (or whatever you’d prefer)

Step One
Start by chopping the onion, chorizo and halloumi cheese. Pop these to one side and grab a baking tray, place your field mushrooms on here with the bottoms up and use a glazing brush to coat lightly with a little oil (olive’s best if you have it!)

Step Two
Get your salad, tomatoes and cucumber together. Slice your veggies up however you wish.

Step Three
Fry off the onion and chorizo, until the onion softens and takes on a bit of a golden colour and the chorizo starts to darken round the edges. Shimmy these out of the pan and into your big bowl of salady goodness and give it a good toss.

Step Four
Put your oiled up mushrooms under the grill a medium heat or around (180°).

Step Five
Put the frying pan back on hob (medium heat is best at this point) and cook your halloumi until golden on both sides. Pay attention as the cheese has a tenancy to go from golden to blacker than the ace of spades quite quickly. It’s like making toast. Bread… slightly warm bread… slightly warmer bread… ‘Oh I’ll just have a look at the newspaper… what’s that burning smell?’… charcoaled remains of what was once bread.

Step Six
Avengers Assemble!  You could place everything onto a enormous serving plate and tuck in that way, or serve it up individually, we recommend a big ol’ bed of the salad in the bottom of each person’s dish, drizzle with balsamic dressing and crown the creation with the halloumi slices and mushroom.

Alternatively you can turn this dish into a starter, just add an extra mushroom per person and a little more cheese, keep all other quantities the same and use less salad per portion.