Name: Prawn, chorizo & chickpea salad
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 2 clove garlic, sliced; 1 red onion, finely sliced; 1 small tsp smoked paprika; 250 gram raw prawn cutlets, plus larger cooked prawns in the shell for garnish, if desired; 2 chorizo, halved lengthwise and sliced on the angle; 1 can chickpeas, rinsed and drained; 2.5 tablespoon white wine; 50 gram rocket leaves; 2 tablespoon roughly chopped parsley; 2 tablespoon balsamic syrup

Ingredients

2 tablespoon olive oil

2 clove garlic, sliced

1 red onion, finely sliced

1 small tsp smoked paprika

250 gram raw prawn cutlets, plus larger cooked prawns in the shell for garnish, if desired

2 chorizo, halved lengthwise and sliced on the angle

1 can chickpeas, rinsed and drained

2.5 tablespoon white wine

50 gram rocket leaves

2 tablespoon roughly chopped parsley

2 tablespoon balsamic syrup

Method

1.Heat the oil in a large frying pan, then add the garlic, red onion, paprika, prawns and chorizo.

2.Toss over a medium-high heat until the prawns start to turn pink.

3.Add the chickpeas (and cooked prawns in the shell, if using) and a splash of wine, then cook for 2-3 minutes until heated through.

4.Remove from the heat and let cool a few minutes. Toss with the rocket and parsley, then drizzle with balsamic syrup.

5.Divide the salad into small bowls and garnish with larger prawns, if using.

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Ingredients

Method

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