| 30 |
| Serves: people |
This substantial salad is quick to prep and makes a satisfying and nutritionally balanced weekday supper. Add some wholegrain bread for an even more substantial meal or if you want to make the salad stretch further.
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INGREDIENTS
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INSTRUCTIONS
- Peel the skin off the chorizo and cut the sausages into small chunks. Warm a small frying pan, add the chorizo and leave to cook on a low heat for about 3-4 minutes or until it releases its oil. Remove the chorizo and set aside, and discard the oil.
- Peel and finely slice the spring onions. Drain and rinse the beans. Peel and crush the garlic. Wash and halve the tomatoes. Wash and drain the spinach leaves.
- Prepare the dressing by mixing together 2 tablespoons of olive oil, the mustard, wine vinegar and a little salt.
- Warm 1 tablespoon of oil in a large frying pan. Add the spring onions, sprinkle over a little salt and cook for a couple of minutes until soft. Add the crushed garlic, tomatoes and beans and cook for another couple of minutes.
- Add the spinach and cover the pan with a lid. Steam fry for a couple of minutes or until the spinach has wilted. Transfer to a large serving dish.
- Heat a griddle pan until hot. Meanwhile, pat the halloumi dry with kitchen paper and cut into 8 slices. Brush the cheese with 1 tablespoon of olive oil and then griddle for a minute each side.
- Arrange the halloumi slices over the salad, drizzle with the mustard dressing and serve.
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