This really is a bit of a ‘kitchen sink’ salad to which you could add all sorts of extras into but there are some incredible flavours in there which work really well together. We actually had this with a poached egg this week, which was quite a nice extra!
200g of halloumi cheese, cut into 1cm thick slices
100g of chorizo, cut into chunky discs
200g of chickpeas, drained and rinsed
1 tablespoon of olive oil
1 tablespoon of balsamic vinegar
1 punnet of cherry tomatoes, sliced in half
1 baby gem lettuce
1/2 red onion, finely sliced
1 garlic clove, finely minced
Juice of 1/2 lemon
1 tablespoon of apple cider vinegar
Sea salt and ground black pepper
Preheat the oven to 200˚C.
Toss the tomatoes in a little olive oil and balsamic vinegar and place on a roasting tray. Roast in the oven for about 35 minutes until they have reduced in size and become caramelised.
Fry the chorizo in a dry frying pan over a high heat heat until sizzling and coloured.
Remove from the pan using a slotted spoon and place on a plate lined with kitchen paper. Save the oil the chorizo has produced in the pan.
Squeeze in the lemon juice, add the cider vinegar, garlic, season with sea salt and ground black pepper and whisk to combine. Transfer to bowl and place the pan back over the heat.
Add a drop of oil if required and then fry the halloumi slices on both sides until they have a nice golden colour.
In a large bowl toss together the baby gem lettuce leaves with the dressing, chickpeas, chorizo and red onion and transfer to serving plates.
Top with the halloumi slices and roasted cherry tomatoes and serve straight away.