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Fried haloumi with chorizo and cherry tomato salsa

Name: Fried haloumi with chorizo and cherry tomato salsa
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 1/3 cup (80ml) extra virgin olive oil; 2 chorizo sausages, finely chopped; 2 garlic cloves, thinly sliced; 2 x 250g punnets cherry tomatoes, halved; Pinch chilli flakes; 1 teaspoon caster sugar; 1/4 cup (60ml) red wine vinegar; 2 tablespoons finely chopped flat-leaf parsley, plus extra to serve; 250g haloumi, cut into 8 slices; Chargrilled sourdough bread, to serve

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20m

Fried haloumi with chorizo & cherry tomato salsa

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by Jessica Brook

Oct 02, 2015

For a midweek meal with wow-factor, look no further than our fried haloumi with chorizo and cherry tomato salsa.

1/3 cup (80ml) extra virgin olive oil
2 chorizo sausages, finely chopped
2 garlic cloves, thinly sliced
2 x 250g punnets cherry tomatoes, halved
Pinch chilli flakes
1 teaspoon caster sugar
1/4 cup (60ml) red wine vinegar
2 tablespoons finely chopped flat-leaf parsley, plus extra to serve
250g haloumi, cut into 8 slices
Chargrilled sourdough bread, to serve

Method

1.

Heat 2 tablespoons oil in a pan over medium-high heat. Cook chorizo, stirring, for 6-8 minutes until browned. Add garlic, tomato, chilli, sugar and 2 tablespoons vinegar. Cook, stirring occasionally, for 2-3 minutes until tomatoes have broken down and sauce thickens. Add parsley and remaining 1 tablespoon vinegar, then remove from heat.
2.

Meanwhile, heat remaining 2 tablespoons oil in a non-stick frypan over high heat and sear haloumi for 1 minute each side until golden brown and melting. Serve with chorizo salsa, extra parsley and sourdough.