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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.
35 mins
Serves 2300g 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
10 oz cherry tomatoes, sliced in half
1 tbsp olive oil
1 tbsp balsamic vinegar
4 oz chorizo sausage, cut into chunky discs
7 oz 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
