Dinner

Squid, Chickpea & Chorizo Salad

Name: Squid, Chickpea & Chorizo Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Australian
Ingredients: 4 red pepper, whole; charred, peeled, deseeded and finely sliced; 2 400g cans canned chickpeas; 1 bunch parsley; 1 red chilli; 2 cloves garlic; 100 ml olive oil; 600g squid; 200g chorizo; lemon, juiced and zested, juice and zest of 1

A smoky, warm salad of charred red peppers, tender squid, chickpeas and chorizo, finished with lemon and olive oil.

30 min
500 kcal
Australian
Salad
Seafood

Mellowpan tip: Ready in 30 min. A good one for a busy weeknight.

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Ingredients

For 4 servings

Steps

Step 1:
Cook the peppers whole under a grill, on a barbecue or griddle, until completely charred.
Step 2:
Place the peppers in a bowl and cover with a plate until cool enough to handle. Peel, deseed and finely slice them.
Step 3:
In a large bowl, mix the peppers and any juices with the chickpeas, parsley, chilli and garlic. Set aside.
Step 4:
Heat a large frying pan until smoking.
Step 5:
Working quickly and carefully, add a splash of olive oil to the pan, then add the squid. Stir-fry for about 30 seconds.
Step 6:
Scatter the chorizo over the squid, cook for 30 seconds more, then tip everything into the bowl with the peppers.
Step 7:
Season with salt and pepper, then dress with the remaining olive oil, lemon juice and lemon zest.
Step 8:
Mix together, pile onto a platter and serve.