Ingredients
100ml extra virgin olive oil
4 chorizo sausages, thickly sliced
200g buffalo halloumi (or regular halloumi)
600g cherry tomatoes on vine
2 cloves garlic, finely chopped
2 bird’s eye chillies, finely chopped
Sea-salt flakes and freshly ground black pepper, to season
1 bunch sage, torn
1/2 bunch rosemary, leaves picked
Juice and finely grated zest of 1 lemon
Flatbread, to serve
Method
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Preheat oven to 200°C/ 180°C fan-forced.
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Heat oil in a large, ovenproof frying pan on low. Cook chorizo for 3-4 minutes, turning until just caramelising.
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Cut halloumi into 2 thick horizontal slices. Move chorizo to edge of pan and top with tomatoes. Put halloumi in centre of pan. Scatter with garlic and chilli. Season. Bake for 5 minutes.
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Turn halloumi golden-side up and scatter with herbs. Bake for a further 4 minutes or until tomatoes and halloumi are soft. Sprinkle with juice and zest. Serve with flatbread.