4 large handfuls spinach leaves
250 g halloumi cheese, cut into 4 pieces
2 large garlic cloves, crushed
4 tbsp extra virgin olive oil
24 spears asparagus, trimmed
150 g chorizo, thinly sliced
4 tbsp balsamic syrup
To make the balsamic syrup, put 250ml of good quality balsamic vinegar into a small saucepan and bring to the boil over a medium heat until it has reduced by at least half. Then set aside to cool.
Divide the spinach between 4 large plates. Lay the halloumi flat in a bowl. Mix the crushed garlic and olive oil together and pour it over the pieces of cheese leaving them for a few minutes to marinate.
Put a grill pan over a medium to high heat until it’s very hot. Put the asparagus into a bowl and toss it in a little olive oil until it’s well coated. Season with a pinch of salt, then chargrill the asparagus spears until they are nice and charred. You may want to cut a few in half lengthways before putting them into the pan if they are really fat. Divide the asparagus between the bowls.
Fry the slices of halloumi, pouring the marinade into the pan with them. Cook the cheese until it starts to go golden on the outside. Divide the cheese evenly between the salad bowls, laying it on top of the asparagus.
Finally, pan-fry the chorizo in a clean frying pan. As it cooks, it will release lots of its spicy oils. This is a good thing! When the sausage starts to get a little crispy on the outside, divide it up, along with the juices, on top of the salad bowls. Drizzle over olive oil to your taste and season well with salt and lots of pepper. Then drizzle the balsamic syrup over each dish.