AustralianMain course
Squid, chickpea & chorizo salad
A warm salad featuring quickly seared squid and chorizo alongside roasted red peppers and chickpeas. You'll char the peppers until completely soft, then peel and mix them with fresh parsley, chili, and garlic. Once the squid and chorizo are quickly cooked, everything gets tossed together with a bright lemon and olive oil dressing, making for a substantial meal.
Method
2 steps · 23 min total
- 01
Prepare Peppers and Chickpeas
Cook the red peppers whole under a grill, on a barbecue, or on a griddle until they are completely charred on all sides. Once blackened, transfer the peppers to a bowl and cover with a plate; let them steam until cool enough to handle.
Peel off the charred skin, then deseed and finely slice the softened peppers. In a large bowl, combine the sliced peppers (and any accumulated juices) with the chickpeas, parsley, chili, and garlic. Set this mixture aside while you cook the squid and chorizo.
- 02
