Halloumi salad

Serves 2

Ingredients

200g cherry tomatoes
100g chorizo
125g halloumi
2 medium red onions
150g Romanesco broccoli
Small bunch of coriander
1/4 vegetable stock cube
30ml olive oil
1 lemon
Salt and pepper 

Method

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.