Baked Halloumi with Tomato and Chorizo | Chef's Complements

Ingredients

• 60 ml extra virgin olive oil, divided
• 1 large red onion, halved and sliced
• 125 g of mild Spanish chorizo (1 chorizo), roughly chopped
• 3 cloves garlic, thinly sliced
• 1-2 birds eye chilli, sliced with seeds, (optional)
• 180 g block buffalo halloumi
• 400 g truss cherry tomatoes
• 2 sprigs of rosemary
• 2 sprigs of sage
• 1 sprig of marjoram
• 1-2 lemons, zest and juice
• Approximately ¼ cup salt flakes
• 1 blood orange, zest and segments
• Flatbread, to serve