2/3 chorizo ring, sliced on the diagonal
1 block halloumi, sliced
1 bag bistro salad (or your preferred salad leaves)
Jarred red peppers
Red wine (optional)
Place a large handful or two of salad leaves on each plate/bowl. Thinly slice the tomato and cucumber and add to the leaves.
Heat up a frying pan with a little oil and gently warm the red peppers, chillies and gherkins. Place on top of the salad.
Add the halloumi slices to the pan in a single layer (you might have to do this in batches). When the slices start to melt, turn them over. When they are golden brown on both sides, remove from the pan and add to the salad plates.
Finally add the chorizo slices to the pan and fry until they start to crisp up. If you have any red wine to hand, add a splash to the pan and let it reduce to a glaze. Put the chorizo on top of the salad.
Add hummus and oregano to the plates and serve!