Bread Salad with Chorizo
Ingredients
Method
For the red wine dressing, pour 2 tablespoons of cabernet sauvignon vinegar into a bowl, along with 120 ml of extra-virgin olive oil.
Whisk all together to combine, season to taste and set aside.
Combine tomatoes, halloumi, basil, and D'Orsogna Natural Range Chorizo in a large bowl, add dressing, season to taste and toss to combine.
Meanwhile, preheat a char-grill pan over high heat.
Brush bread with a little oil, then grill, turning once, until golden (2-3 minutes).
Rub with cut side of garlic and transfer to a platter.
Scatter salad over bruschetta and serve.
Ingredients
Directions
For the red wine dressing, pour 2 tablespoons of cabernet sauvignon vinegar into a bowl, along with 120 ml of extra-virgin olive oil.
Whisk all together to combine, season to taste and set aside.
Combine tomatoes, halloumi, basil, and D'Orsogna Natural Range Chorizo in a large bowl, add dressing, season to taste and toss to combine.
Meanwhile, preheat a char-grill pan over high heat.
Brush bread with a little oil, then grill, turning once, until golden (2-3 minutes).
Rub with cut side of garlic and transfer to a platter.
Scatter salad over bruschetta and serve.