This haloumi is pan-fried and topped with a combination of spicy chorizo sausage and cherry tomatoes. This is a perfect weekend brunch and a great light meal for supper.
Haloumi with chorizo and tomatoes
- 2 tbsp extra virgin olive oil
- 2 chorizo sausages, sliced
- 1 cup ripe, sweet cherry tomatoes, halved
- 400g haloumi, sliced
- 1 handful basil leaves
Heat the olive oil in a frying pan over a medium heat and add the chorizo and tomatoes. Cook until coloured, stirring often.
Remove the tomatoes from the pan with a slotted spoon, taking care to leave the oil in the pan. Set aside in a warm place.
Reheat the pan and fry the haloumi for a few minutes on each side until golden.
Remove the haloumi to a plate and top with chorizo, tomatoes and fresh basil leaves.
You could serve this with warm bread rolls or pile this mixture on top of some linguine. It would also be great sitting on a bed of baby spinach or new season rocket.
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