התמונה להמחשה בלבדSquid, chickpea & chorizo salad
Careful preparation keeps the ingredients distinct, while the dressing brings them together without weighing them down. In squid, chickpea & chorizo salad, Red Pepper, Cans Can of chickpeas and Bunch Parsley are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Cook the peppers whole under a grill, on a barbecue or griddle, until completely charred. Put the peppers into a bowl, cover with a plate until cool enough to handle, then peel, deseed and finely slice. In a large bowl mix the peppers and any juices with the chickpeas, parsley, chilli and garlic. Set aside.
- 2Heat a large frying pan until smoking. Working quickly and carefully, add a splash of oil to the pan, then the squid. Stir-fry for about 30 secs. Scatter the chorizo over the squid, continue to cook for 30 secs more, then tip into the bowl with the peppers. Season everything with salt and pepper, then dress with the remaining oil, lemon juice and lemon zest. Mix together, pile onto a platter and let everyone help themselves.
Nutrition
- Calories
- 226
- Protein
- 0.2g
- Carbs
- 1.4g
Chef tips
Pat the ingredients dry with kitchen paper beforehand to ensure a lovely sear rather than boiling them in their own juices. Children will love helping squeeze the fresh lemon over the salad and tearing the herb leaves for added freshness.
Culinary reasoning
Careful preparation keeps the ingredients distinct, while the dressing brings them together without weighing them down. In squid, chickpea & chorizo salad, Red Pepper, Cans Can of chickpeas and Bunch Parsley are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
