A versatile, adaptable, easy recipe that can stand the changes you might want to make to it. Feel free to personalise it. Amounts are an estimate and can be changed.
Ingredients
1 red onion, sliced
90g (1 bag) Rocket leaves
15g parsley, roughly chopped
250g chorizo, sliced
250g Halloumi, cubed
500g calamari, cleaned and cut into rings
60ml Red wine vinegar (1/4 cup)
For the dressing
50g butter
1 clove garlic
Instructions
Thinly slice one red onion, and pour over 30ml red wine vinegar. Set aside.
Heat up a frying pan to medium to high heat and add a dash of oil, just to prevent the food from sticking to it.
Empty salad leaves into a bowl, add the chopped parsley and set aside. Add any 'extras' you might want to use.
When the frying pan is hot, add the Halloumi and keep an eye on it so that it doesn't burn, but browns on both sides. When it's ready, remove from the heat and tip out onto the salad leaves.
Add the Chorizo, and the remaining red wine vinegar, and cook for about 3 - 4 minutes: just long enough to render the fat, but not so long as to make it hard and tough.
Remove from the heat into the salad bowl.
If the Chorizo left some fatty residue, use it, but if not, add some olive oil to the pan again. This time fry the calamari till it is soft and tender - about 3-5 minutes, depending on the quality and size of the calamari rings.
While the calamari is cooking, add about 50g butter and 1 chopped clove of garlic to a small pan (I chop the garlic in the Thermomix, then add butter, and melt for 90 seconds 50C) to melt the butter.
Add the calamari to the salad, and pour over the butter dressing. Toss the salad, serve & enjoy.
Recipe by Keeper of the Kitchen at https://www.keeperofthekitchen.com/2014/12/30/spanish-inspired-chorizo-calmari-halloumi-salad-recipe/