CHORIZO TOMATO AND HALOUMI SALAD WITH TRUFFLE OIL
Persons
4
Prep Time
15 minutes
Cook Time
15 minutes
Wait Time
10 minutes
Total Time
30 minutes
Notes
Adjust quantities according to how many people you are feeding.
This is a favourite hearty salad in our family and can be a meal on its own.
Ingredients
- Stale bread for making croutons 1-2 cups
- 1 chorizo sausage
- Large punnet of mixed colour baby tomatoes
- 1 packet haloumi cheese
- Small bunch flat leaf parsley
- TRUFFLEMEN Truffle oil
- Salt and pepper
Instructions
- 1. Cut bread into bite size pieces and place on an oven tray, sprinkle with truffle oil, salt and pepper and toast in the oven on 200C for 10 mins or until lightly browned. Set aside.
- 2. Heat a Small frying pan on high heat add some TRUFFLEMEN truffle oil and fry 1cm thick slices of haloumi cheese until coloured. Turning to brown each side. Remove from heat and cut into 1cm cubes.
- 3. Fry slices of the chorizo sausage in the pan saving the oil that comes out of the sausage, cool.
- 4. Cut tomatoes in halves.
- 5. Roughly chop the parsley.
- 6. Combine all the ingredients including the reserved oil from the chorizo sausage in a large plastic zip lock bag. Add a couple of tables spoons of truffle oil or to taste and combine the ingredients together coating the truffle oil over the ingredients.
- Turn into a bowl and serve.