Padron Pepper, Chorizo and Halloumi Salad

ingredients:

1. 120g quinoa

2. 1 lime

3. 3 spring onions

4. 20g fresh coriander

5. 8 padron peppers and

6. 1 sweet red peppers

7. 80g chorizo

8. 140g halloumi

directions:

1. Put the quinoa in a pan, cover with water and add a pinch of salt. bring to the boiling and then reduce the temperature to a simmer, cook for 8-10 minutes until al dente.

2. deseed and slice the sweet red pepper.

3. heat a frying pan with a splash of oil, add the whole padron peppers and the slices

   sweet peppers. fry over a medium heat until they have browned and blistered.

4. tip into a bowl and season with sea salt. set aside.

5. slice the chorizo into 2cm-thick rounds and the halloumi into 1cm chunks.

6. heat another frying pan with a splash of oil and cook the chorizo and halloumi for 2 minutes on each side until golden.

7. drain and rinse quinoa with cold water to cool.

8. then finely slice the spring onion and roughly chop the coriander.

9. place the cooled quinoa into a salad bowl, grate over the zest of the lime and then add the juice too. mix through the spring onions and coriander.

10. to serve: spoon the quinoa salad one to plate and top with the peppers, chorizo and halloumi.