Halloumi, Chorizo and Quinoa Salad
Serves: 1. Prep and cook 20-30 mins.
INGREDIENTS:
- 50g quinoa
- 50g Chorizo
- 175g (half pack) Halloumi cheese
- 25g sweet red pepper
- 25g courgette
- 1 spring onion (white part only)
- oil for frying
- a handful of lettuce leaves
- 3 cherry tomatoes
Dressing:
- 5 tsp olive oil
- 2 tsp lemon juice
- 4 fresh mint leaves – cut or torn into small pieces (optional)
- 4 fresh basil leaves– cut or torn into small pieces
- Pinch of salt and ground pepper
METHOD:
- Cook the quinoa according to the packet instructions.
- When cooked, put the pan to one side and leave (you need to ensure the water has evaporated from the pan).
- Slice the chorizo into pieces around 1 cm wide.
- Mix the dressing ingredients in a pot–stir well and check for taste-adjust if necessary.
- Cut the cherry tomatoes in half and add to the pan of quinoa.
- Tear or cut the lettuce leaves into smaller pieces and add to the pan of quinoa.
- Slice the red pepper, courgette and spring onion into small pieces.
- Add 2 tsp of oil to a frying pan, then, on medium-high heat, stir-fry the courgette and red pepper for 4-5 minutes until soft.
- Add the peppers and courgette to the quinoa.
- Add the dressing to the pan of quinoa and vegetables, gently mix everything together.
- Now add 1 more tsp of oil to the frying pan (still a medium-high heat) and fry both sides of the chorizo for 2-3 minutes on each side.
- When cooked, pick the chorizo out and put it into the pan of quinoa. Do not drain the excess oil off.
- Next, fry the halloumi slices in the pan (still a medium-high heat) until both sides are golden brown, for 3 -4 minutes on each side (the oil from the chorizo gives the halloumi a lovely paprika-flavoured red tinge).
- To serve, place the quinoa vegetable and chorizo mix on a plate. Place the halloumi on top and sprinkle the top with ground black pepper.
