Squid, Chickpea and Chorizo Salad
A vibrant Australian salad with smoked chorizo, tender squid and crispy chickpeas. Charred peppers, bright lemon acidity and olive oil create the perfect balance of flavours.
Ingredients
- 4 pcs Red bell pepper
- 2 pcs Canned chickpeas
- 30 g Fresh parsley
- 1 pcs Red chilli
- 2 clove Garlic
- 100 ml Olive oil
- 600 g Squid
- 200 g Chorizo
- 1 pcs Lemon
Instructions
- Place whole red peppers on a grill rack, barbecue or cast iron skillet. Cook until completely charred on all sides. Transfer the peppers to a bowl, cover with a plate and allow to cool. Once cooled, peel away the skin, remove the seeds and slice into thin strips. Combine in a large bowl the peppers with all their released juices, the drained chickpeas, finely chopped parsley, red chilli and minced garlic. Set aside.
- Heat a large skillet over medium-high heat until smoking. Quickly and carefully add a little oil, then add the squid. Sear quickly, stirring constantly, for about 30 seconds. Scatter the sliced chorizo evenly over the squid and cook for a further 30 seconds. Transfer the contents of the skillet to the bowl with the peppers.
- Season the salad with salt and black pepper to taste. Dress with the remaining olive oil, lemon juice and lemon zest. Toss well and transfer to a serving platter. Serve on a communal plate so everyone can help themselves to as much as they wish.