Chorizo, haloumi and potato salad

1.Place potatoes around edge of microwave turntable and cook on high for 6 minutes.

2.Put a frypan over medium-high heat. Place chorizo in pan for 1-2 minutes or until golden on one side. Turn and cook other side. Place in a mixing bowl.

3.While chorizo cooks, peel onion and cut into wedges.

4.Place 1 teaspoon olive oil in pan and add onion.

5.Cut 4 sides and base from green capsicum, then discard seeds and stalk. Cut into wide strips and add to pan.

6.Cut tops off green beans and halve. Add to pan as well.

7.Sauté vegetables for 2-3 minutes or until onion is soft and beans are tender but still crisp. Remove from pan and place in bowl with chorizo.

8.Remove potatoes from microwave and cut in half.

9.Put 1 tablespoon olive oil in pan and cook potatoes, cut-side down, for 1-2 minutes or until golden. Remove, season with salt and add to mixing bowl.

10.Lay haloumi in hot pan. Turn after about 30 seconds – it should be golden. Turn and cook for another 30 seconds. Place in bowl with other ingredients.

11.In a salad bowl, whisk together remaining olive oil, red wine vinegar and wholegrain mustard.

12.Add rocket to salad bowl, along with contents of mixing bowl. Gently toss salad and serve.