CHORIZO & HALOUMI SALAD

SERVES 4 PREP 15 MINS COOK 10 MINS

100g Californian walnuts

2 fresh chorizo sausages, sliced ½cm thick, on diagonal

2 zucchini, cut into 3mm slices lengthways

¼ cup olive oil

200g haloumi, cut into ½cm thick slices

2 tbsp red-wine vinegar

¼ tsp sea salt flakes

¼ tsp freshly ground black pepper

100g rocket

1 Preheat the barbecue to a medium-high heat, both the flat plate and the grill plate.

2 Place walnuts on the flat plate and watch them carefully until they start to brown. Remove and set aside.

3 Brush the chorizo and zucchini slices with a little oil to prevent sticking and place on the grill 1 minute each side until there are char marks. Remove and set aside on paper towel to drain.

4 Brush haloumi with a little oil and grill 1 minute each side. This should be done just before serving.

5 To assemble the salad, place remaining oil with vinegar, salt and pepper in a small bowl and whisk with a fork. Toss half of the dressing through rocket and arrange on a serving platter. Top with zucchini, chorizo, haloumi and walnuts and drizzle the rest of the dressing over the top.