The Chocolate Den e-magazine The Chocolate Den e-magazine October-December 2014 | Page 21

This issue’s recipe is chourizo &
halloumi skewers on a bed of
rocket. Recipe is perfectly aligned
with Tim Noakes principles and
also tantalising to the taste buds…
nope, losing weight & eating delish
food is not mutually exclusive!

eating

Ingredients
500g chorizo sausage, sliced
400g halloumi cheese, cubed
24 pimento stuffed green olives/red peppers/both
3 tablespoons olive oil
2 tablespoons balsamic glaze ( Olive You very well priced)
2 teaspoons balsamic vinegar
2 garlic cloves, finely chopped

Method
Preheat a griddle pan over a high heat turn down to medium. Cook chorizo for 2-3
minutes each side. Thread chorizo, halloumi and red peppers/olives onto 20 short
skewers.
Cook skewers, turning occasionally, for 4 to 5 minutes or until chorizo and
halloumi are brown and heated through. Be innovative & serve on a bed of
rocket or make a sundried tomato/ grilled tomato salad out of it & place skewers
onto it. . Combine balsamic reduction, balsamic vinegar, garlic & olive oil to make
a sweet yet edgy dressing.
Drizzle until well soaked.Tip: soak skewers in water before