1x Piccante chorizo hoop, chopped
1x pack of Haloumi cheese, cut into bite-size pieces
1x whole garlic clove, peeled
1x100g bag of mixed baby leaves
6 Seggiano Lava-roasted artichoke hearts, cut into quarters
A handful of mint and parsley, roughly chopped
Juice of ½ a lemon
A handful of capers
1x fresh chilli, chopped
1. Heat the frying pan to high. Fry the garlic clove in a little olive oil until golden and remove from pan.
2. Throw in the chorizo. Once the chorizo begins to crisp add the chilli and halloumi.
3. Fry the halloumi until golden