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recipes

Flavour Bomb Salad

This speedy salad recipe is full of flavoursome ingredients to keep you interested.

35 2
Flavour Bomb Salad | DonalSkehan.com, This speedy salad recipe is full of flavoursome ingredients to keep you interested.

recipes

Flavour Bomb Salad

This speedy salad recipe is full of flavoursome ingredients to keep you interested.

Friday, April 6, 2018
US / METRIC

300g cherry tomatoes, sliced in half

1 tbsp olive oil

1 tbsp balsamic vinegar

100g chorizo sausage, cut into chunky discs

200g halloumi cheese, cut into 1cm thick slices

Juice of ½ lemon

1 tbsp cider vinegar

1 garlic clove, peeled and finely chopped

Salt and black pepper

1 Baby Gem lettuce, leaves separated

200g chickpeas, drained and rinsed

½ red onion, peeled and finely sliced

10oz cherry tomatoes, sliced in half

1 tbsp olive oil

1 tbsp balsamic vinegar

4oz chorizo sausage, cut into chunky discs

7oz halloumi cheese, cut into 1/4 inch thick slices

Juice of ½ lemon

1 tbsp cider vinegar

1 garlic clove, peeled and finely chopped

Sea salt and ground black pepper

1 Baby Gem lettuce, leaves separated

7oz chickpeas, drained and rinsed

½ red onion, peeled and finely sliced

Roasting tray

Frying pan

35 mins
Serves 2

If you ever needed proof that something incredibly delicious can be made in a very short amount of time, then this salad is just that! It’s packed with the punchy heat from the chorizo and salty squidginess from the halloumi, making it delicious and satisfying enough for a midweek meal.

Preheat the oven to 200°C/400°F. Toss the tomatoes in a little olive oil and balsamic vinegar and place in a roasting tin. Roast in the oven for about 35 minutes until they have shrunk and become caramelised.

TOP TIP

Speed up this recipe by buying sun-blushed tomatoes instead of roasting them yourself.
Meanwhile, dry fry the chorizo in a frying pan over a high heat until the discs are sizzling and coloured. Remove them 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.
Place the frying pan back over the heat. Add a drop of olive oil if required and then fry the halloumi slices on both sides until they have a nice golden colour.
To make a dressing for the salad, pour the lemon juice into a bowl, then add the cider vinegar and garlic. Season with sea salt and ground black pepper and whisk to combine.
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.
35 mins
Serves 2

Ingredients
US / METRIC

300g cherry tomatoes, sliced in half

1 tbsp olive oil

1 tbsp balsamic vinegar

100g chorizo sausage, cut into chunky discs

200g halloumi cheese, cut into 1cm thick slices

Juice of ½ lemon

1 tbsp cider vinegar

1 garlic clove, peeled and finely chopped

Salt and black pepper

1 Baby Gem lettuce, leaves separated

200g chickpeas, drained and rinsed

½ red onion, peeled and finely sliced

10oz cherry tomatoes, sliced in half

1 tbsp olive oil

1 tbsp balsamic vinegar

4oz chorizo sausage, cut into chunky discs

7oz halloumi cheese, cut into 1/4 inch thick slices

Juice of ½ lemon

1 tbsp cider vinegar

1 garlic clove, peeled and finely chopped

Sea salt and ground black pepper

1 Baby Gem lettuce, leaves separated

7oz chickpeas, drained and rinsed

½ red onion, peeled and finely sliced

You'll Need

Roasting tray

Frying pan

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