Easy Italian bean salad
A quick and easy summery salad - ideal for serving with a barbecue spread
Squid, chickpea & chorizo salad
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 6 - 8
Skip to ingredients
- 4 red peppers
- 2 x 400g cans chickpearinsed and drained
- huge bunch parsleyroughly chopped
- 1 red chillideseeded and chopped
- 2 garlic clovesfinely chopped
- 100ml olive oil
- 600g cleaned squidsliced into rings, tentacles kept whole
- 200g cooking chorizocut into chickpea-size chunks
- juice and zest 1 large lemon
Nutrition: per serving
- kcal443
- fat27g
- saturates5g
- carbs22g
- sugars8g
- fibre5g
- protein29g
- salt1.23glow
Method
step 1
Cook the peppers whole under a grill, on a barbecue or griddle, until completely charred. Place the peppers in 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.
step 2
Heat 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.
