Warm Salad of Grilled Okra, Heirloom Tomatoes, Chorizo & Haloumi with Fresh Basil

Warm Salad of Grilled Okra, Heirloom Tomatoes, Chorizo & Haloumi with Fresh Basil

By: WellBeing Team

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.