Squid, Chickpea & Chorizo Salad

Ingredients

• 4red peppers, whole, to chargrill
• 800 gchickpeas, two 400g cans, drained
• parsley, roughly chopped
• 1red chilli, finely chopped
• 2 clovegarlic
• 100 mlolive oil, a little for frying, the rest for dressing
• 600 gsquid, cleaned and cut into rings
• 200 gchorizo, sliced
• 1lemon, zest and juice

Method

1. 1

   Cook the whole peppers under a grill, on a barbecue or griddle until completely charred all over. Place in a bowl, cover with a plate until cool enough to handle, then peel, deseed and finely slice.

2. 4

   Tip the squid and chorizo into the bowl with the peppers. Season, dress with the remaining oil, lemon juice and zest. Mix, pile onto a platter and serve.

3. 2

   Mix the peppers and their juices in a large bowl with the chickpeas, parsley, chilli and garlic. Set aside.

4. 3

   Heat a large frying pan until smoking. Add a splash of oil, then the squid. Stir-fry for about 30 seconds. Scatter the chorizo over and cook for 30 seconds more.