Baked Halloumi with Tomato and Chorizo

• Main Ingredient: Chorizo
• Prep Time: 20-25 mins
• Cook Time: 15-20 mins
• Serves: 4
• Recipe by: Chasseur

This vibrant, Mediterranean-inspired dish brings together smoky chorizo, golden halloumi, blistered cherry tomatoes, and citrusy zest for a bold and aromatic share plate that’s perfect with warm flatbread.

Method

1. Preheat the oven to 180˚C.
2. Over medium heat, add 1 tablespoon of oil and fry the onions and chorizo until the onions are just starting to caramelise. Add the remaining oil to build the flavour base.
3. Add the garlic and chilli to the pan. Once the oil has started to take on colour from the chorizo, add the block of halloumi, a sprig of rosemary and the tomatoes around the edges of the pan. Once a golden colour has formed on the halloumi, place it in the oven.
4. Bake for 5 minutes or until the halloumi becomes visibly soft and tomatoes have started to blister. Remove from the oven, turn the halloumi, and stir the tomatoes to help release some juices. Return to the oven for another 5 minutes.
5. Meanwhile, zest 1 lemon and half a blood orange and place in a mortar and pestle along with a sprig of rosemary, a couple of sage leaves and salt flakes. Grind until combined and fragrant.
6. Segment the blood orange and cut each segment into large pieces. Set aside until ready to serve.
7. Remove pan from the oven, add fresh herbs, a generous squeeze of lemon and garnish with blood orange. Serve with flat bread.

NOTE: Cooked and served using a Chasseur Low Round French Oven.