Honey Glazed Chipotle Halloumi & Chorizo Salad
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Honey Glazed Chipotle Halloumi & Chorizo Salad

with Avocado & Baby Plum Tomatoes | Serves 2

This salad perfectly balances salty, sweet and a hint of spice for a salad which is both fresh and filling. With honey glazed chipotle halloumi, chorizo and avocado, this is a lunchtime meal that'll leave you wanting more.


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.

Preparation Time20 minutes
Cooking time25 minutes


serving amount

225 grams


(Contains Milk)

1 unit(s)


90 grams

Diced Chorizo

45 grams


1 unit(s)


125 grams

Baby Plum Tomatoes

2 unit(s)

Baby Gem Lettuce

20 grams

Chipotle Paste

Not included in your delivery

2 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)3697 kJ
Energy (kcal)884 kcal
Fat68 g
of which saturates27 g
Carbohydrate28.3 g
of which sugars25.4 g
Protein39.9 g
Salt5.35 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Small Bowl
Large Bowl



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 large 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. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices.

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 (add less if you'd prefer things milder), 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) Add the lettuce, baby plum tomatoes and chorizo to your bowl of chipotle dressing. Toss to coat, then divide between 2 serving bowls.

c) Fan your avocado slices on top of your salad, then lay the honey-glazed halloumi on top to finish.


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