Last Week’s Favourite Recipe – Chorizo, Haloumi, & Zucchini Medley!March 19, 2015
Our Chorizo, Haloumi, & Zucchini Medley was an absolute sensation last week! To give this number a taste, follow the recipe below.
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! 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!
Ingredients for two people
|1/4 cup||olive oil|
|1 block||haloumi, drained & sliced|
|1||chorizo, cut in half & thinly sliced|
|50 g||sundried tomatoes, chopped & oil reserved|
|1||lemon, zested & juiced|
|70 g||rocket, washed|
1. Blanch the zucchini ribbons separately in boiling water for 2 minutes until tender and bright in colour. Remove, drain on paper towel and set aside.
2. Heat a drizzle of the oil in a non-stick fry pan over 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.
3. To make the dressing, mix the remaining olive oil with 2 tablespoons of the reserved sun-dried tomato oil, and stir through chopped sundried tomatoes, lemon juice, zest and season well with salt and pepper.
4. To serve, arrange the zucchini with the rocket and top with haloumi and chorizo. Drizzle with tomato dressing.
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