Honey Glazed Chipotle Halloumi & Chorizo Salad
with Avocado & Baby Plum Tomatoes
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Baby Plum Tomatoes
Baby Gem Lettuce
Not included in your delivery
Olive Oil for the Dressing
a) Drain the halloumi, then cut it into 6-8 slices. Place them into a small bowl of cold water and leave to soak, 5 mins. Meanwhile, zest and juice the lime.
b) Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
c) Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, 2-3 mins each side. As you flip the halloumi, add the chorizo and fry until it starts to brown, 3-4 mins.
d) Once the chorizo and halloumi are cooked, add the lime zest and two thirds of the honey. Toss to coat, then remove the pan from the heat. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
a) Halve the avocado and remove the stone. Cut the avocado into chunks (while it's still in its skin), then use a tablespoon to scoop out the flesh into a serving bowl.
b) Halve the baby plum tomatoes. Trim the baby gem, separate the leaves, then tear into bite-sized pieces.
c) In a large bowl, combine the chipotle paste, lime juice, olive oil for the dressing (see pantry for amount) and the remaining honey. Season with salt and pepper, then mix well.
a) Remove the halloumi slices from the pan and set aside.
b) To the dressing, add the avocado, lettuce, baby plum tomatoes and chorizo. Toss to coat in the dressing, then divide between your serving bowls.
c) Lay the honey-glazed halloumi on top to finish.