Chorizo, Haloumi, & Zucchini Medley
There’s nothing not to love about this. We’ve sourced the most gorgeous bit of Chorizo from our friends at Nonna’s that we could find, and it’s going to do all of the work for you (along with some semi-dried toms)! It takes hours to get all the beautiful flavours into this bit of sausage, and as your fry it you’re going to release that back into your dish. You won’t believe how enlivened your green veg will taste, and the haloumi? Well that’s just a golden crowning glory.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2
zucchini
1 block
haloumi
(Contains: Milk;)
50 g
sundried tomatoes
1
lemon
70 g
rocket
chroizo
(May be present: Milk, Soy.)
Not included in your delivery
¼ cup
olive oil
salt
pepper
Utensils
Cooking Steps
Blanch the zucchini ribbons in boiling water for 2 minutes until tender and bright in colour. Remove, drain on paper towel and set aside.
Heat a drizzle of the oil in a non-stick fry pan over a medium-high heat. Add the haloumi slices and cook for 3-4 minutes on each side or until golden and crisp on the outside. Remove and keep warm. In the same pan, fry the chorizo until browned, crispy, and warmed through.
To make the dressing, mix the remaining olive oil with 2 tablespoon of the reserved sun-dried tomato oil, and stir through chopped sundried tomatoes, lemon juice, zest and season well with salt and pepper.
To serve, arrange the zucchini with the rocket and top with haloumi and chorizo. Drizzle with the tomato dressing. Did you know? Haloumi is often paired with watermelon for a refreshing and satisfying snack - why not give it a taste?!
