This is Colin’s go-to entrée when people come over for dinner. Put it in the middle of the table in the pan and let everyone help themselves.
We all know onion and garlic go together, but in this dish, the flavours and textures of chorizo and halloumi also complement each other beautifully. Roasted tomatoes round out the Mediterranean feel of the dish that everyone will love.
Don’t forget the flatbread to mop up the juices at the end – they’re the best bit!
Ingredients
Method
Preheat oven to 200°C/ 180°C fan-forced.
Heat oil in a large, ovenproof frying pan on low. Cook chorizo for 3-4 minutes, turning until just caramelising.
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.
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.
You may also like:
Haloumi with dukkah and beetroot salad
Related stories
Native ad body.
Native ad body.
Native ad body.
