Honey Glazed Halloumi & Chipotle Chorizo Salad
with Avocado and 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 halloumi, chipotle chorizo and avocado, this is a lunchtime meal to remember.
The quantities provided above are averages only.
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.
Ingredients
225 grams
Halloumi
(Contains Milk)
1 unit(s)
Lime
90 grams
Diced Chorizo
45 grams
Honey
1 unit(s)
Avocado
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
Utensils
Instructions
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.
Enjoy!
