Friday, 17 April 2015

Fried halloumi & chorizo Salad

                   Fried halloumi & chorizo Salad

  • 1 small red onion
  • 1/2 cucumber, cut into thick slices
  • 200g cherry tomatoes, halved
  • Sliced chorizo
  • 50g kalamata or other black olives, stoned
  • 50g plain flour
  • ½ tsp smoked paprika
  • 250g halloumi cheese, cut into 8 slices
  • 2 tbsp rapeseed or olive oil
  • Sea salt and freshly ground black pepper
  • Lucy's raspberry dressing (or dressing of choice)


In a small bowl, whisk together the flour, paprika and some salt and pepper. Moisten the halloumi slices slightly with water, then press into the seasoned flour and shake off any excess. Heat the oil in a large frying pan and fry the halloumi over a medium heat for about two minutes on each side, until golden and slightly softened on the inside.  Heat a separate pan and fry the chorizo until crispy.

Toss the salad vegetables with the dressing, turning them over with your hands to make sure everything is lightly coated. Divide the salad between your plates and top with the hot halloumi and chorizo  and serve immediately. Made with Steves Leaves and Lucys Dressings