For the marinade:
2 tbsp honey
60ml red wine vinegar
40ml olive oil
2 tbsp dried oregano
2 tbsp smoked paprika
3 garlic cloves, crushed
1 chorizo ring (250g)
1 block of halloumi (225g)
8 spring onions
For the salad:
2 oranges
1 small fennel bulb
40g flaked almonds
150g watercress
For the dressing:
2 tbsp olive oil
3 tbsp orange juice
1 tbsp lemon juice
¼ tsp smoked paprika powder
a splash of Tabasco
salt and pepper
Serves 4 – Prep: 50min + min. 2h marinating
Mix all the marinade ingredients in a large bowl.
Cut the chorizo into 12 slices of approximately 2.5cm. Cut the halloumi into 12 chunks. Trim the spring onions and cut off two 5-cm pieces from the base (use the leftover green tops in another recipe).
Toss the chorizo, halloumi and spring onions in the marinade and marinate overnight or for at least 2 hours.
For the salad: Cut the top and bottom off the oranges, then cut down the sides with a sharp knife to remove the skin and white pith. Cut out segments from the oranges and put in a bowl. Squeeze out the orange leftovers and keep the juice for the dressing.
Finely slice the fennel on a mandolin. Toast the flaked almonds in a dry frying pan until golden. Set aside.
Mix all the dressing ingredients and set aside.
Once ready to barbecue, threat a spring onion slice into a skewer, followed by a piece of chorizo and a piece of halloumi, then repeat so that you end up having 4 spring onion pieces, 3 chorizo pieces and 3 halloumi pieces on each skewer.
Grill the skewers for about 6 minutes, turning them regularly, until charred on all sides.
Assemble the salad by mixing the watercress, orange segments, sliced fennel, toasted almonds and dressing in a large bowl. Distribute between 4 plates, and top each with a skewer. Serve immediately.