Halloumi, Chorizo and roasted capsicum salad
A delicious summer BBQ salad. Sweet, smoky, vibrant and delicious.
Ingredients
2 red capsicums
2 cobs fresh corn, peeled
200 – 300g hot chorizo
4 tbs EV olive oil
1 tbs sherry vinegar
Smokey paprika
Handful continental parsley leaves
250g haloumi
100g broad beans, double peeled (you will need around 600g in their pods)
1 lime
chilli flakes, salt and pepper
Method
- Using a BBQ or cast-iron ribbed skillet, roast the capsicums with skins on over high heat, turning them as they blacked for about 20 mins
- Drop them into a large bowl and cover with plastic wrap. Allow them to sweat for about 10 mins before peeling, deseeding and slicing into strips
- Meanwhile, dry roast the corn cobs on the same pan or BBQ, turning slowly until the kernels have blackened slightly. Slice the cooked kernels from the cobs and place in a serving bowl with the roast capsicum slices
- Cut the chorizo diagonally into roughly 8mm thick slices. Oil lightly and grill until cooked through and slightly charred.
- Add to the bowl, along with the cooked broad beans, olive oil, sherry vinegar, paprika and chopped parsley
- Cut the haloumi at an angle into 5mm thick slices, oil it lightly and carefully cook on a hot, oiled grill. Cook for 4 x 30 second intervals, turning after each interval
- Add to the salad bowl and season with salt, chilli flakes and lime juice. Toss to coat and serve immediately