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Grilled Chorizo and Haloumi Skewers with Kale and Grain Salad

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Image from Donna Hay website. We've slightly changed the recipe from the original to suit with grains used in previous menus (her original recipe uses farro or burghal), and swapped the kale for spinach. Feel free to switch back.
Servings 4


Chorizo and Haloumi Skewers

  • 2 tsp smoked paprika
  • 2 tbsp olive oil
  • 1 lemon - 1tsp lemon zest and 2 tbsp lemon juice
  • 1 tbsp brown sugar
  • 2 tbsp lemon thyme leaves - can use thyme also
  • 1 tsp cracked black pepper
  • 4 good quality fresh chorizo - thickly sliced on the diagonal
  • 350 grams haloumi - cut into 3cm pieces
  • 2 red onions - cut into wedges

Kale and Grain Salad

  • 3 cups cooked freekah - or farro or burghal
  • 120 grams baby spinach - roughly chopped
  • 1 cup parsley - torn
  • ½ cup mint leaves - torn
  • 2 tbsp olive oil
  • 2 tbsp lemon juice


  • Preheat oven grill to high. Place the paprika, oil, lemon rind and juice, sugar, thyme and pepper in a small bowl and mix to combine
  • Thread the chorizo, onion and haloumi onto metal skewers. Place on an oven tray and brush with the paprika mixture. Cook, turning halfway, for 6–8 minutes or until golden and the chorizo is crisp.
  • While the skewers are cooking, make the kale and grain salad. Place the farro, kale, parsley, mint, oil, lemon juice, salt and pepper in a large bowl and toss to combine.
  • Divide the salad between serving plates and top with the skewers. Serve with lemon wedges.

Tips and Variations

VEGETARIAN - Swap the chorizo for zucchini or capsicum 
GLUTEN FREE - Try quinoa or brown rice (or black rice)

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