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.