We have become proper little Spring salad addicts in this house. It sounds riveting, doesn’t it. But it actually kind of is. Because we aren’t just going the standard lettuce, toms and cucumber on a plate route. We are dressing up our salads with some meat, and usually some form of cheese (every meal needs a little bit of naughty), and suddenly a token salad has become a wholesome and filling meal.
Yep, we actually have them as our main meal a couple of times a week. And the they must be ok, because the boy doesn’t normally eat salads and he has proclaimed enthusiastically that each one is delicious. Today I am sharing with you our latest favourite, a tomato, onion, chorizo and halloumi salad – quick, easy and fulfilling. Yum
Ingredients (serves 2)
- 1 Chorizo sausage
- 1 pack of halloumi (I used reduced fat)
- Cherry tomatoes on the vine
- 1 yellow romano pepper
- Your favourite salad leaf mix (I tend to go for rocket)
- Half a red onion
- A glug of red wine vinegar
- A drizzle of balsamic glaze (balsamic vinegar will do if you don’t have any, but be sparing)
Finely chop your onion and slice your chorizo (I normally take the outer skin off the chorizo before doing this, it takes away some of the toughness).
Fry the onion and the chorizo in a glug of red wine vinegar, until the chorizo starts to go golden and caramelised.
While this is cooking prepare your salad leaf mix on the plate, chop your peppers and tomatoes and mix them together on the plate.
Start cooking the halloumi until it starts to go slightly golden on both sides.
Arrange the chorizo, and onions on top of the salad and finally add the halloumi.
Then you have yourself one delicious salad! Happy eating…