Grilled Haloumi And Chorizo Skewers | Donna Hay

Ingredients

• 2 teaspoons smoked paprika
• 2 tablespoons extra virgin olive oil
• 1 tablespoon finely grated lemon rind
• 2 tablespoons lemon juice
• 1 tablespoon light brown sugar
• 2 tablespoons lemon thyme leaves
• 1 teaspoon cracked black pepper
• 4 good-quality fresh spicy chorizo, thickly sliced on the diagonal
• 2 red onions, cut into wedges
• 350g haloumi, cut into 3cm pieces
• lemon wedges, to serve
• 3 cups (500g) cooked farro or coarse burghul
• 2 stalks kale, trimmed and finely shredded
• 1 cup torn flat-leaf parsley leaves
• ½ cup torn mint leaves
• sea salt and cracked black pepper