Haloumi, chickpea and chorizo salad. Photo / Chris Court

Serves 4

1 red onion, thinly sliced
1/4 cup red wine vinegar
2 tsp caster sugar
250g haloumi, sliced
2 chorizo, sliced
Olive oil, for brushing, plus extra, to serve
200g store-bought chargrilled capsicum
1 cup flat-leaf parsley leaves
1 x 400g can chickpeas, rinsed and drained
Sea salt and cracked black pepper

1 Place the onion, vinegar and sugar in a bowl and mix to combine. Set aside.

2 Preheat a chargrill pan or barbecue over high heat.

3 Brush the haloumi and chorizo with oil and cook for 2 minutes each side.

4 Add the chorizo and haloumi to the onion with the capsicum, parsley, chickpeas, salt and pepper and toss to combine.

5 Drizzle with olive oil to serve.

* For more recipes by Donna Hay click here.

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