There’s nothing boring about this colourful salad from TV cook Julie Goodwin.
Combining chorizo, haloumi and chat potatoes with fresh baby rocket, it comes from the former MasterChef winner’s new cookbook, 20/20 Meals, which features simple family meals that should take just 20 minutes to make and cost less than $20.
“If you follow the recipe, it will be 20 minutes from the time you have your ingredients and gear out until you are enjoying your meal,” she promises.
Each recipe is designed to feed four people.
Ingredients
Recipe and photo from 20/20 Meals, by Julie Goodwin, Hachette Australia, $45
8 chat potatoes (about 4cm in diameter)
2 chorizo sausages
1 red onion
¼ cup olive oil
1 green capsicum
16 green beans
½ teaspoon sea salt flakes
125g haloumi
¼ cup red wine vinegar
2 tablespoons wholegrain mustard
80g baby rocket
Equipment
Chef pan
Cup and spoon measures
Large mixing bowl
2 chopping boards
2 knives
Wooden spoon
Tongs
Fork
Salad bowl
Method
1 Place the potatoes around the edge of the microwave turntable and cook on high for 6 minutes.
2 Put the chef pan over a medium-high heat. Slice the chorizo ½cm thick. Place in the chef pan for a minute or two until it becomes golden on one side. Turn and cook on the other side. Remove to the mixing bowl.
3 While the chorizo cooks, peel the onion and cut into wedges. Place a teaspoon of olive oil in the chef pan and add the onion. Cut the 4 sides and the base from the green capsicum and discard the seeds and stalk. Cut into wide strips and add to the pan. Cut the tops off the green beans and halve. Add to the pan as well. Sauté all the vegetables for 2–3 minutes or until the onion is soft and the beans tender but still crisp. Remove from the pan and place in the bowl with the chorizo.
4 Remove the potatoes from the microwave and cut in half. Put a tablespoon of olive oil in the pan and cook the potatoes cut-side down for 1–2 minutes or until golden. Remove, season with salt, and add to the mixing bowl.
5 Slice the haloumi into 3cm long and ½cm thick pieces. Lay it in the hot pan. Turn it after about 30 seconds – it should be golden. Turn and cook for another 30 seconds. Remove to the bowl with the other ingredients.
6 In the salad bowl, whisk together the remaining olive oil, red wine vinegar and wholegrain mustard. Add the rocket to the salad bowl, along with the contents of the mixing bowl. Gently toss the salad together and serve.
Note: Buy the chorizo from the deli, not the kind you buy in the sausage section of the butcher’s.
