Grilled Haloumi, Chorizo and Tomato Salad

Preparation Time
10 minutes

Cooking Time
10 minutes

Serves
4

Ingredients
thin sourdough baguette, thinly sliced
2 Tbsp extra virgin olive oil
Sea-salt flakes and freshly ground black pepper, to season
250g Haloumi, drained, sliced 1cm thick
1 Chorizo, cut into thin long wedges
1 cup pitted and marinated olives, drained, thickly sliced
1 x 250g punnet truss cherry tomatoes, halved
2 Tbsp balsamic vinegar
cup baby basil leaves
Extra 2 Tbsp extra virgin olive oil
Extra baby basil leaves, to serve

Preparation
1. Preheat barbecue grill to medium. Brush baguette with oil and season. Grill baguette for 1
minute on each side or until charred. Set aside.
2. Grill chorizo for 8 minutes, turning halfway through cooking. During last 2 minutes of cooking,
add haloumi slices and grill, turning after 1 minute.
3. Put olive, tomato, vinegar, basil and extra oil in a large mixing bowl. Season, then toss to
combine.
4. Arrange haloumi and chorizo on a serving platter with tomato salad and salad juices. Top with
extra basil leaves and serve with grilled baguette pieces on the side.

Note
Cherry, Grape and Mini Roma tomatoes in assorted colours can be also be used in this salad, to add
extra visual impact to this salad.