At our last supper club we had some wonderful Spanish chorizo. The real mccoy. Really quite different in texture and flavour from any interlopers. We do have some wonderful local chorizo but this was quite sublime. It has a meatier texture and the most wonderfully savoury paprika spiked flavour. For supper club it was simply sautéed and tossed with some green olives. If you like salty, savoury then this is a pre dinner snack for you. I am thinking a sunny evening on the deck with nice G&T.
So when I spotted some of the aforementioned chorizo I couldn’t resist. I could happily have eaten it all by itself but decided to liven up a salad alongside some haloumi for one very flavourful salad.
Haloumi and Chorizo Salad
For the salad
2 tsbp olive oil
100g haloumi sliced
1/2 cup chorizo, sliced
1/2 cup cherry tomatoes, quartered
4 cups mixed greens
A few mint and basil leaves
For the dressing*
Bunch mint leaves
Bunch basil leaves
1/4 cup olive oil
Juice of 1 lemon
Salt and pepper to taste
*Any left over dressing would be great on grilled chicken or fish
Heat a couple of frying pans over a medium heat and place the haloumi in one and the chorizo in another. Fry both for a couple of moments each side.
For the dressing place all the ingredients, except the salt and pepper in a food processor or blender and whizz together. Season with salt and pepper and adjust to taste.
To assemble pile the greens on plates along with some basil and mint leaves. Scatter of the cherry tomatoes and then top with the haloumi and chorizo. Drizzle with a little of the dressing and tuck in.
The spicy, smokey paprika flavour of the chorizo beside the salty haloumi is perfect if you veer to the salt savoury side of the fence. Just bursting with flavour. The cherry tomatoes add a burst of sweetness and the fresh herbs a bright green note. The dressing delivering a herby zesty freshness.
If you like this you might like this Baby Spinach Salad with Dates & Almonds
Two years ago Lovely Lasagne