Mediterranean antipasto bowl with spicy citrus dressing

Give this easy Mediterranean inspired bowl recipe a go; it’s great for an al fresco lunch or pop into takeaway containers for lunches on the go for your family.

Ingredients

1 Tbsp	Extra virgin olive oil
9 slices	Chorizo sausages
1 clove	Garlic, peeled and finely grated
9	Prawn cutlets, shells removed
300 g	Haloumi
120 g	Leafy greens, (3 cups)
¼ cup	Fresh basil
1	Artichoke, heart and stem, cut into thirds
6	Olives
1 Tbsp	Capers
1	Nectarine, sliced
3 Tbsp	Almonds, smoked or roasted
9	Cherry tomatoes, or 9 wedges semi-dried tomatoes

Spicy citrus dressing

1 tsp	Tabasco sauce, (or your favourite hot sauce)
1 ½ Tbsp	White balsamic vinegar
1 tsp	Orange zest, grated
1 tsp	Lime zest
1 Tbsp	Fresh Italian flat-leaf parsley, finely chopped
1 Tbsp	Lime juice
3 Tbsp	Extra virgin olive oil

Directions

1. In a medium-sized bowl, whisk together all dressing ingredients, then set aside.
2. Heat olive oil in a sauté pan until hot, then slowly fry chorizo slices over a medium heat until crispy. Remove chorizo from pan and set aside to cool (the oil remaining in the sauté pan will now be flavoured from the chorizo). Add garlic and prawns to pan and sauté over a medium heat until prawns are pink and translucent when cut into. Set prawns aside, along with the oil from the pan.
3. Cut haloumi in 1cm-thick slices. Dry-fry haloumi in a non-stick pan for 1-2 minutes until starting to crisp up and turn golden. Turn and cook on other side for 1 minute, then set aside.
4. Divide remaining ingredients between 3 serving bowls. Divide prawns, chorizo and haloumi between the bowls. Drizzle over the dressing (save extra dressing for later use, it keeps in the refrigerator for up to seven days) and serve immediately.