Serves 2 as a main
Seasonal greens are pan-fried in garlicky oil, then served with a creamy yoghurt sauce, chorizo crumb and salty, gooey halloumi cheese.
Ingredients
- 2 chorizo sticks, 200g, finely diced
- 2 slices of sourdough, roughly torn
- ½ cup Greek yoghurt
- 1 lemon, juice and zest
- 1 broccoli, cut into small florets
- 2 zucchinis, cut into half moons
- ½ bag kale approx. 90g, roughly torn
- 2 garlic cloves, crushed
- 190g halloumi, cut into slices
- ¼ cup parsley, finely chopped
- Olive oil or butter
Method
- Start by preparing the chorizo crumb. Add the sliced chorizo to a pan with a little olive oil or butter and fry off for a few minutes before adding the sourdough. Cook for a few minutes until the sourdough is golden brown and toasted, then set aside.
- To make the yoghurt sauce simply add the yoghurt and lemon juice to a small bowl; mix to combine. (Zest the lemon before juicing – set aside the zest ready to add to the halloumi.)
- Heat a large pan over high heat, add some olive oil and/or butter and then add the broccoli; cook for 5 minutes or until the broccoli is cooked through and charred. Remove from the pan and set aside.
- Add a little more olive oil and/or butter to the same pan, then add the zucchini and cook for 3-5 minutes or until slightly charred; remove from the pan and set aside.
- Add a little more olive oil and/or butter to the pan along with the crushed garlic and kale, once the kale has wilted add the broccoli and zucchini back into the pan, toss together and season with salt and pepper.
- Melt butter in a pan over medium heat, then add the halloumi. Cook for a couple of minutes on either side until golden brown but still nice and soft in the centre; remove from the heat and add the parsley and lemon zest.
- Add the yoghurt to the base of a large plate or platter, add the cooked veges and then top with the chorizo crumb and then the halloumi slices.