Home / Recipes / Gluten Free / Keto Halloumi and Chorizo Salad
Keto Halloumi and Chorizo Salad
How to Make It
Step 1
Dice the cucumber. Add the arugula to a large salad/serving bowl along with the diced cucumber. Toss to combine. You may add a touch of salt and pepper if desired; however, the cheese and chorizo will add salt to the dish.
Step 2
Slice the halloumi into 4 even-sized pieces. Add the halloumi to a dry skillet. Pan-fry the halloumi for 3-4 minutes on each side or until lightly golden all over. Remove from the skillet and add to the salad bowl.
Step 3
Heat a tablespoon of the olive oil in the skillet. Slice the chorizo into 1/2 inch thick slices. Cut each disc in half. Add the chorizo to the skillet. Pan fry for 3-4 minutes or until golden and releasing its oils. Remove the chorizo from the skillet with a slotted spoon and add to the salad, reserving the oils in the skillet.
Step 4
Finely chop the rosemary. Add the remaining tablespoon of olive oil to the skillet over a low/medium heat. Add the chopped rosemary. Cook gently for two minutes to release the flavors and cook the rosemary. Add the orange juice to the skillet and stir through.
Step 5
Drizzle the chorizo oil dressing over the salad. Toss gently to combine. Serve immediately.
Ingredients
- Halloumi – 7 oz
- Fresh Food Spanish Chorizo – 2 oz
- Arugula – 2 cup
- Orange juice – 1 tbsp
- Rosemary, fresh – 0.5 tbsp
- Cucumber – 0.5 cup
- Extra virgin olive oil – 2 tbsp
