Flavour Bomb Salad
Donal's Notes
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.
Chopping board
Chopping knife
Roasting tray
Colander
Frying pan
Fish slice
Plate lined with kitchen paper
Whisk
Large bowl
Microplane
Tongs
Instructions
1
Preheat the oven to 200°C/400°F/Gas mark 6. Slice the cherry tomatoes in half.
2
Add the tomatoes to a roasting tray with a little of the olive oil and balsamic vinegar. Toss together and roast in the oven for 20-25 minutes until they have shrunk and become caramelised.
TOP TIP: Speed up this recipe by buying sun-blushed tomatoes instead of roasting them yourself.
3
Once the tomatoes are in the oven, slice the chorizo and halloumi and set aside.
4
Prep the salad ingredients. Separate the leaves from the baby gem and rinse under cold water.
5
Peel and thinly slice the red onion. Peel and finely chop the garlic.
6
Dry fry the chorizo in a frying pan over a low-medium heat until the discs are sizzling and coloured. Remove them from the pan using a slotted spoon and place on a plate lined with kitchen paper. Leave the oil the chorizo has produced in the pan.
7
Place the frying pan back over the heat. Add a drop of olive oil if required and then fry the halloumi slices on both sides until they have a nice golden colour.
8
To make a dressing for the salad, pour the lemon juice into a large mixing bowl, then add the cider vinegar and the garlic. Season with sea salt and ground black pepper and whisk to combine.
9
Add the baby gem lettuce leaves to the dressing along with the chickpeas, chorizo and red onion and toss to combine.
10
Transfer to serving plates, top with the halloumi slices and roasted cherry tomatoes and serve straight away.
