Warm Salad of Grilled Okra, Heirloom Tomatoes, Chorizo & Haloumi with Fresh Basil
Warm Salad of Grilled Okra, Heirloom Tomatoes, Chorizo & Haloumi with Fresh Basil
Servings
4
Prep time
Cook time
Recipe
Gluten-Free
Ingredients
- 8 okra, cut lengthways
- 1 chorizo sausage, sliced on an angle
- 8 small heirloom tomatoes
- 200g haloumi
- 2 tbsp fresh basil
- Pinch Celtic sea salt
- Pinch ground pepper
- 2 tbsp coconut oil
- Olive oil & vincotto (or balsamic glaze), to garnish
Method
- Combine the tomatoes, okra, salt and pepper and mix in coconut oil.
- Heat the grill plate to medium (180–200°C) and arrange the chorizo slices, okra and tomatoes on the grill plate. Grill tomatoes for about 3–5 mins or until they are about to pop, then remove.
- Turn over the okra and chorizo and cook till tender, about 3–5 mins more.
- Add the haloumi slices and grill 2 mins both sides until soft and golden.
- Remove from heat and arrange on platter with fresh basil. Drizzle with extra-virgin olive oil and vincotto or balsamic glaze.
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