Sprout salad with chorizo vinaigrette and halloumi cheese

Name: Sprout salad with chorizo vinaigrette and halloumi cheese
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Chorizo (spicy Spanish pepper sausage); 1 red chilli pepper; 5 TABLESPOONS good olive oil; 5 TABLESPOONS Balsamic vinegar; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 200 g spicy sprout mix; 1 ripe avocado (e.g. the Hass variety); 1 TABLESPOON Lemon juice; 1 package (250 g) Halloumi cheese

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Chorizo (spicy Spanish pepper sausage)
1 red chilli pepper
5 TABLESPOONS good olive oil
5 TABLESPOONS Balsamic vinegar
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
200 g spicy sprout mix
1 ripe avocado (e.g. the Hass variety)
1 TABLESPOON Lemon juice
1 package (250 g) Halloumi cheese

Directions

1
For the vinaigrette, cut off 4 thin slices of sausage and quarter them. Cut the rest of the sausage into small cubes. Clean the chilli, cut lengthwise, remove seeds, wash and chop finely.
2
Heat 1 tablespoon of oil in a frying pan. Fry the sausage slices and cubes for 2-3 minutes until crispy. Stir in chilli. Deglaze with vinegar, bring to the boil and simmer for 1-2 minutes. Pour vinegar into a bowl.
3
Season with pepper, little salt and 1 pinch of sugar. Fold in 3 tablespoons of oil and let it cool down a little.
4
For the salad, sort out the sprouts, wash and drain. Halve the avocado and remove the stone. Remove the flesh from the skin with a tablespoon and cut into small pieces. Sprinkle with lemon juice.
5
Mix the sprouts and avocado with the vinaigrette.
6
Cut the cheese into slices about 1 cm thick. Heat 1 tablespoon of oil in a coated frying pan. Fry the cheese for 4-5 minutes on each side. Serve with the salad.