Haloumi Chorizo Salad

Sweet and Sticky Haloumi and Chorizo Salad

The ideal lunch for one, this chorizo and haloumi salad is also easily scaled up to serve a family.

Ingredients:

• Chorizo Sausage half, cut into 1cm thick pieces (approx 60g)
• Haloumi 4-6 bite sized pieces
• Asparagus Spears 3, trimmed & roughly chopped
• Portobello Mushroom 1 large, chopped into thick wedges
• Baby Spinach Leaves large handful, washed
• Caramelised Balsamic Vinegar 2 tsp
• Honey 1 tsp
• Extra Virgin Olive Oil 1 tsp
• Parsley leaves 1 tsp, chopped
• Mint Leaves 1 tsp, chopped

How to make Haloumi Chorizo Salad

1. To begin, center the baby spinach leaves on a dinner plate and set them aside.
2. Over a medium-high heat, add the chorizo slices to a dry frypan (without any oil). Cook for a minute or until they begin to brown on each side. During the course of cooking, the chorizo's natural oil will come to the surface. This dish should be kept in the pan since it is flavorful.
3. Shake the pan to thoroughly coat the chorizo in the caramelized balsamic vinegar after adding 1 teaspoon to it. After that, add the asparagus and mushroom spears. 2 more minutes of cooking are spent combining with the chorizo. Place the haloumi cheese in the empty space left by pushing the chorizo, mushroom, and asparagus to one side of the pan. About 30 seconds on each side or until browned, cook the haloumi pieces. Add the remaining olive oil, honey, and balsamic vinegar that has been caramelized to the pan. Toss until the sweet & sticky sauce is evenly distributed over all the items.
4. Add salt and pepper to taste. Serve immediately with a garnish of fresh parsley and mint on top of the baby spinach leaves.