1st April 2020
Cherry tomato, red onion, chorizo, romanesco & grilled halloumi salad
A salad should be light, refreshing and flavourful, whilst making sure you're just full enough.
200g cherry tomatoes
2 medium red onions
150g Romanesco broccoli
Small bunch of coriander
1/4 vegetable stock cube
30ml olive oil
Salt and pepper
Cut the chorizo into small cubes approximately 5mm in thickness, and cook in a preheated oven for seven minutes at 180°C.
Once cooked, set aside and strain all the oil from the tray into a small mixing bowl. Add the olive oil, lemon juice and stock cube, and mix to create a nice smooth dressing.
Break the Romanesco into small flowers and cook them al dente. Once cooked, cool them in cold water and drain.
Slice the halloumi, cover in oil and season with salt and pepper. Sear it in a hot pan and then allow to cool.
Cut the tomatoes in half, slice the onion into half-moons and chop the coriander. Put all the ingredients into a large mixing bowl. Pour the dressing over and mix well before serving.