Halloumi and Chorizo Salad

About

This Keto salad recipe is rich in flavor, fats, and low carb veggies. Our low carb dish is prepared with pan-fried halloumi, smoky Spanish chorizo, peppery arugula, and cooling cucumber. Once prepared, the salad is drizzled with a dressing of fresh orange juice, olive oil, fragrant rosemary, and chorizo cooking juices. Perfect for a Keto lunch or light low carb dinner option.

Can I Use a Different Cheese?

We have added pan-fried halloumi to our Keto salad. Halloumi is a firm cheese with a high melt point, meaning that it can be fried or grilled. If you would like to use a different cheese, you can swap the halloumi for an alternative grill cheese such as paneer or queso blanco. Alternatively, if you would like to use a cheese that doesn’t require cooking, you could simply top the salad with some sliced goat cheese. Please be sure to adjust your macros to account for any changes made to the original recipe.

What Is the Difference Between Spanish and Mexican Chorizo?

We have used Spanish chorizo for our Keto salad recipe. Spanish chorizo is a cured pork sausage, commonly seasoned with garlic and paprika. As the sausage is cured, it is ready to be eaten or can be cooked. Mexican chorizo, however, is a raw spiced pork blend that requires cooking. We have added rosemary and a touch of orange to our salad dressing which perfectly complements the flavors of Spanish chorizo.

Ingredients

7 oz halloumi
2 oz fresh food spanish chorizo
2 cup arugula
1 tablespoon orange juice
½ tablespoon rosemary, fresh
½ cup cucumber
2 tablespoon extra virgin olive oil

Instructions

Dice the cucumber. Add the arugula to a large salad/serving bowl along with the diced cucumber. Toss to combine. You may add a touch of salt and pepper if desired; however, the cheese and chorizo will add salt to the dish.
Slice the halloumi into 4 even-sized pieces. Add the halloumi to a dry skillet. Pan-fry the halloumi for 3-4 minutes on each side or until lightly golden all over. Remove from the skillet and add to the salad bowl.
Heat a tablespoon of the olive oil in the skillet. Slice the chorizo into 1/2 inch thick slices. Cut each disc in half. Add the chorizo to the skillet. Pan fry for 3-4 minutes or until golden and releasing its oils. Remove the chorizo from the skillet with a slotted spoon and add to the salad, reserving the oils in the skillet.
Finely chop the rosemary. Add the remaining tablespoon of olive oil to the skillet over a low/medium heat. Add the chopped rosemary. Cook gently for two minutes to release the flavors and cook the rosemary. Add the orange juice to the skillet and stir through.
Drizzle the chorizo oil dressing over the salad. Toss gently to combine. Serve immediately.