INGREDIENTS
20
cut into slices 2 links hard spanish chorizo, hard
1 clove
Garlic
2 tbsp
Parsley, fresh
4
Wood skewers or rosemary skewer
20
Castelvetrano olives, whole and pitted
2 tbsp
Piquillo pepper
1
Salt and pepper
1
Oil
1/2 cup
Olive oil, extra-virgin
1 tsp
Sherry vinegar
1 tbsp
Hemp seed
8 oz
Haloumi cheese