Chop up the vegetables and arrange them on a plate.
This is the halloumi cheese that I used this time.
Cut up the cheese, chorizo, and garlic. The cheese is easier to cook if it isn't sliced too thinly. Maybe around 8 mm is good.
Sauté the garlic in a frying pan with some olive oil. When the garlic starts to sizzle, add in the chorizo. When the chorizo has cooked too, add it to the plate with the salad.
Leave the oil from the chorizo in the pan and cook the cheese on both sides until browned. Turn the slices of cheese over one at a time and handle them gently.
While the cheese is cooking, prepare the dressing. Mix together all of the ☆ ingredients.
When the cheese has cooked, add it to the top of the salad, pour the dressing over the top and serve while hot.
Story Behind this Recipe
Since I came to Australia and I first tried halloumi cheese, I've become addicted to its crunchy and dense texture. It's now my go-to cheese. I wanted to make a salad as a main meal so I added this cheese and chorizo to give it a bit more volume. They taste really good together!
After cooking the chorizo, use the frying pan to cook the cheese without washing it out first. This way you can save time and the cheese will get a nice rich flavour from the chorizo! For the dressing I like to use honey mustard, but I think other types of mustard would also taste nice! The cheese and chorizo have plenty of flavour on their own anyway so you can also try making it without the dressing if you wish.