Spelt Grain Salad With Griddled Halloumi, Chorizo, And Baby Leaf Spinach

Spelt grain salad with griddled halloumi, chorizo, baby leaf spinach, watercress and charred corn with a smoked lime mayo dressing

Ingredients - serves 4

  • 300g Sharpham Park Organic Spelt Grain
  • 400g Halloumi ( sliced and drained on some kitchen towel )
  • 250g ring of chorizo ( sliced )
  • 100g baby leaf spinach 
  • 60g watercress
  • 2x corn cobs 
  • 4x tbsp olive oil 

For the dressing  

  • 3x tbsp mayonnaise 
  • 2x limes ( zested and juiced )
  • 1/2 tsp chipotle paste
  • Extra limes for serving 



  1. Firstly prepare the spelt grain. Rinse a couple of times under running water then place into a pan of boiling water cooking for 20 mins, drain then add 2x tbsp of olive oil, a pinch of salt and pepper, mixing to combine then set aside.
  2. Cook the corn cobs in boiling water for 8 mins until tender, drain and set aside.
  3. In a non-stick frying pan add 1 tbsp of olive oil and fry the chorizo for roughly 4 mins until lightly browned then remove from the heat and set aside in the pan.
  4. Bring a griddle pan up to a high heat and griddle the corn turning frequently to char nicely then remove to a plate and drizzle with 1x tbsp of olive oil and some seasoning.
  5. Using the same pan now griddle the halloumi turning once so both sides have nice griddle marks then remove.
  6. Blitz all the dressing ingredients together and season to taste. If you like heat add a little more chipotle paste.
  7. Now carefully using a sharp knife slice down each side of the corn cobs to remove the corn.
  8. Plate the grains, corn, halloumi, chorizo, watercress and spinach onto a large platter and toss with the dressing,  pour over the oil left in the chorizo pan and serve with some extra lime wedges.

17th June 2022

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