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
Method
- 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.
- Cook the corn cobs in boiling water for 8 mins until tender, drain and set aside.
- 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.
- 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.
- Using the same pan now griddle the halloumi turning once so both sides have nice griddle marks then remove.
- Blitz all the dressing ingredients together and season to taste. If you like heat add a little more chipotle paste.
- Now carefully using a sharp knife slice down each side of the corn cobs to remove the corn.
- 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