This is not really a salad in the traditional sense, but it is a mish mash of different things thrown together and it's a rather tasty lunch if you ask me. I love having this dish all to myself, but if you like, you can either multiply the ingredients or simply split it in half and add another fried egg.
100g frozen shelled edamame (soya beans)
100g cooking chorizo, chopped into bite sized half moons
100g halloumi cheese, cubed
Zest & juice of 1 lemon
1 banana shallot, finely chopped
3 tablespoons regular olive oil
1 teaspoon grainy mustard
1 large egg
Sea salt flakes & freshly ground black pepper
1. Cook the soya beans in boiling water according to packet directions, usually 3 minutes or so. Strain and set aside.
2. Heat 1 tablespoon of olive oil in a large, non-stick frying pan and cook the shallots for about 5 minutes or so until tender and starting to color ever-so-slightly before stirring in the lemon zest.
3. Add the chorizo and cook for another 8 minutes or until it starts to bronze. Add the halloumi cheese cubes and cook for a further 3 minutes.
4. Toss in the soya beans and cook for another minute or two, pouring in the lemon juice for the last minute. Salt and pepper to taste, being careful not to salt too much as the halloumi cheese is usually quite salty. Keep warm.
5. In a separate frying pan, heat the other two tablespoons of olive oil and fry the egg.
6. To serve, spoon the bean mixture onto a plate or shallow bowl and slide the fried egg on top. Sprinkle the egg with a few grinds of fresh black pepper and eat hot.