Squid, chickpea & chorizo salad
This salad brings together the briny snap of squid with chorizo's smoky heat and chickpeas' earthy ballast. Australian kitchens have embraced this unlikely trio, drawing from Mediterranean and Spanish influences that suit the country's bold palate. The technique matters here: squid needs either seconds in high heat or slow braising to stay tender, never the murky middle ground. Fresh parsley and raw garlic cut through the richness, while good olive oil carries everything home.
Instructions
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..
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