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Recipe: Winner Winner Chorizo Dinner

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We know you guys are finding our recipes helpful and we know that after you make this chorizo and halloumi wrap dish, you will never look back.

Looks complicated, but it’s not. Looks like a lot of different flavours, but they work beautifully together—we promise!


For the bake

  • 4 chorizo sausages
  • 2 packets of halloumi cheese
  • 1 tin chickpeas, drained

Slice the chorizo and chop the halloumi into bite-sized pieces and place in a large baking tray, empty the drained chickpeas.

Sprinkle some chili salt if you have some or just salt and pepper and bake in a 180-degree oven until the chorizo is cooked and the halloumi is golden.

For the guacamole

  • Four avocados, flesh scooped out
  • A quarter of a red onion finely sliced
  • A bunch of coriander, chopped
  • Half a large red chilli finely diced
  • A squeeze of lemon juice
  • A good lug of olive oil
  • Salt and pepper

Put all the ingredients into a bowl and mix firmly so the avocado is smoothish.

For the tomato salsa

  • Three or four large red tomatoes, finely diced
  • Half a bunch of basil, chopped
  • A quarter of a red onion finely diced
  • Some chives, finely chopped
  • Half a red chilli finely diced
  • A lug of olive oil
  • Salt and pepper

Mix thoroughly.

Pesto sauce

Into a small bowl mix about six tablespoons of natural yoghurt (our preferred brand is Farmer’s Union Greek) with two tablespoons of pesto and stir thoroughly

Heat up some wraps to serve.

Throw it all on the table and spoon some of each ingredient into a wrap.

We can’t promise that it isn’t a little messy but what it lacks in refinement it makes up for in flavour.

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