Chorizo, haloumi and potato salad

Potato salad gets taken to the next level with crispy fried chorizo and haloumi, dressed in a red wine vinaigrette.

  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Chorizo, haloumi & potato salad
  • 8 potatoes
  • 2 chorizo sausages, cut into slices
  • 1 red onion
  • 1/4 cup olive oil
  • 1 green capsicum
  • 16 green beans
  • 1/2 teaspoon sea salt flakes
  • 125 gram haloumi, cut into pieces
  • 1/4 cup red wine vinegar
  • 2 tablespoon wholegrain mustard
  • 80 gram baby rocket


Chorizo, haloumi & 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.