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Chorizo, haloumi and broccoli salad – yumminess at its best

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What’s not to love about chorizo sausage? It’s spicy, packed with flavour and it’s certainly a time saver as a result.
Broccoli, on the other hand, is not on the top of everyone’s list when it comes to love. I’m a massive fan of the green tree – but if you aren’t – all the more reason to give this cracking recipes a go. It’s packed with flavour, spice and punch. Not bad for a dish which is, essentially, a broccoli salad.
This dish is gutsy enough to serve as a main dish, and while it is a little bit of fiddling around – I promise you, it’s well worth it.
This is inspired by a cooking show I was watching on the food channel yesterday. It’s just going from memory, so there are quite a few variances to suit. I was absolutely thrilled with the result and Matt even said it was his new favourite meal. Not bad for a guy who wouldn’t eat veg at all a few years ago 🙂

Chorizo, haloumi and broccoli salad

Two heads of broccoli – divided into individual flowerettes
1 chorizo sausage, cut into rounds
Olive oil
2 slices of sourdough bread
I garlic clove, finely diced
half a red chili, finely diced
2 tomatoes, finely chopped
2 tbs of red wine vinegar
200gm of haloumi cheese, cut into chunks


Fill a medium size saucepan with water and bring to the boil.
Meanwhile, heat a non stick frypan to a medium heat and add a drizzle of olive oil. Place bread in food processor and pulse until it forms bread crumbs. If there are a few chunkier bits, that’s fine – they add nice texture.

Once the oil is hot, add the crumbs and sizzle for a few minutes until the bread starts to colour. Add the garlic and chilli and sizzle until the bread is golden. Remove from pan and set aside.

Add a little more olive oil and cook the chorizo slices until they are lovely and golden. This will take a few minutes. Set aside.

In the pan you cooked the chorizo in (keep the oil which has come out of the chorizo – its full of flavour), add the chopped tomatoes and red wine vinegar and cook for a few minutes until the tomatoes release their juices. Remove from pan and set aside.

At this point the water in the saucepan should be boiling. Add the broccoli.

While the broccoli is cooking, it will only takes a few minutes, heat a little more olive oil in the pan and cook the haloumi on each side. You want it to be golden on the outside and soft and delicious on the inside.

Once broccoli is cooked, drain and set aside until haloumi is done.
To serve, Add a few pieces of chorizo into two bowls. Add some broccoli and some more chorizo and layer up until you have used them all up. Top with the tomato dressing and the bread crumbs and finish with a pile of haloumi cheese on each.

If you love broccoli – and even if it’s not your cup of tea – i’d really recommend this recipe. Just make sure you drain the haloumi on some kitchen paper and it’s lovely drizzled with a little lemon juice. This one is going to become a regular!



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