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21 February 2009

Spinach, Haloumi and Chorizo Salad

I normally serve this salad when entertaining as part of a banquet. It mixes fabulously with roast beef. But, it is also hearty enough to be a meal on its own.

In the picture I have madeit for my husband Mark, and our friend Scott, with grilled chicken. I apologise for the quality of the photo. I have not quite mastered food photography yet!
Ingredients (serves 4 as a main meal, 6 as a side dish)

150g baby spinach washed and dried
2 punnets cherry tomatoes
Olive oil
Salt and freshly ground pepper
3-4 chorizo sausages chopped (quantity depends on whether you are serving as a side or a main)
1 packet (250g) haloumi cut into 1 cm strips.
2 tablespoons olive oil (extra)
1 tablespoons balsamic vinegar
1 teaspoon sugar


Preheat oven to 200 degrees. Place the tomatoes in a baking dish, drizzle with olive oil and season with salt and freshly ground pepper. Cook for 20 minutes or until soft.

While the tomatoes are cooking, heat a fry pan and a small drizzle of olive oil over medium heat and cook the chorizo until crispy. Drain on absorbent paper and wipe the pan clean.

Place the extra olive oil, balsamic and sugar in a screw top jar and shake to combine.

Place the spinach in a serving bowl. Once the tomatoes are cooked and cooled slightly add the chorizo and tomatoes to the spinach. Immediately fry the haloumi in a little olive oil for 1-2 minutes on each side or until golden. Cut into cubes and add to the spinach, chorizo and tomatoes.

Dress with the olive oil and balsamic dressing, mix lightly and serve immediately.

If serving as an accompaniment to steak, marinate the steak in a mixture of soy sauce and red wine vinegar prior to cooking. I find this gives the steak amazing additional flavour.

This is a fantastic salad to serve when entertaining. You can prepare the tomatoes, chorizo and dressing in advance and simply combine with the spinach and haloumi just before serving.

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