grilled haloumi and chorizo skewers
- 2 teaspoons smoked paprika
- 2 tablespoons extra virgin olive oil
- 1 tablespoon finely grated lemon rind
- 2 tablespoons lemon juice
- 1 tablespoon light brown sugar
- 2 tablespoons lemon thyme leaves
- 1 teaspoon cracked black pepper
- 4 good-quality fresh spicy chorizo, thickly sliced on the diagonal
- 2 red onions, cut into wedges
- 350g haloumi, cut into 3cm pieces
- lemon wedges, to serve
kale and grain salad
- 3 cups (500g) cooked farro or coarse burghul
- 2 stalks kale, trimmed and finely shredded
- 1 cup torn flat-leaf parsley leaves
- ½ cup torn mint leaves
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- sea salt and cracked black pepper
- Preheat oven grill (broiler) to high. Place the paprika, oil, lemon rind and juice, sugar, thyme and pepper in a small bowl and mix to combine.
- Thread the chorizo, onion and haloumi onto metal skewers. Place on an oven tray and brush with the paprika mixture. Cook, turning halfway, for 6–8 minutes or until golden and the chorizo is crisp.
- While the skewers are cooking, make the kale and grain salad. Place the farro, kale, parsley, mint, oil, lemon juice, salt and pepper in a large bowl and toss to combine.
- Divide the salad between serving plates and top with the skewers. Serve with lemon wedges. Serves 4
Wine note: it’s the concentrated palate of Cloudy Bay Sauvignon Blanc that makes it a fine match for the robust flavours in these skewers. Notes of ripe stone fruit in the wine pair beautifully with the sharp haloumi and spicy chorizo.
© DONNA HAY GROUP
