One-pan baked chorizo, haloumi and tomato

This is my go-to starter when people come over for dinner. Serve it in the middle of the table in the pan and let everyone help themselves with the flat bread – and don't forget to mop the juices up at the end – best bit! Also works as a weekend lunch for two.

One-pan baked chorizo, halloumi and tomato Credit: Kitti Gould

• serves

  4

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

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Ingredients

• ¼ cup (60 ml) extra virgin olive oil, divided
• 1 large red onion, sliced
• 125 g mild Spanish chorizo, roughly chopped
• 3 garlic cloves, thinly sliced
• 1-2 birds eye chilli, sliced with seeds, (optional)
• 180 g block buffalo haloumi
• 2 sprigs rosemary
• 400 g truss cherry tomatoes
• 2 lemons
• 1 blood orange
• 2 sprigs sage
• ¼ cup sea salt flakes
• 1 sprig marjoram
• flatbread, to serve

Instructions

1. Preheat the oven to 180˚C. Heat 1 tbsp oil in a large oven-proof frying pan over medium heat. Add the onion and chorizo and cook, stirring, until the onion begins to caramelise. Add the remaining oil.
2. Add the garlic and chilli (if using) to the frying pan. Once the oil has started to take on colour from the chorizo, add the whole block of halloumi, half the rosemary and the cherry tomatoes around the edges of the pan. Once a golden colour has formed on the halloumi, place the frying pan in the oven.
3. Bake for 5 minutes or until the halloumi visibly softens and the tomatoes have started to blister. Remove from oven, turn the halloumi and stir tomatoes to help to release some juices. Return to the oven for another 5 minutes.
4. Meanwhile, zest 1 lemon and half the blood orange. Place the citrus zest in a mortar and pestle along with the remaining rosemary, sage and salt flakes. Grind until combined and fragrant.
5. Segment the blood orange and cut each orange segment into large pieces. Set aside until ready to serve.
6. Remove the frying pan from the oven, add the marjoram, sprinkle with the citrus herb salt, a generous squeeze of lemon and the blood orange segments. Serve with the flatbread.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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