Squid, chickpea & chorizo salad

Ingredients

Check items off as you gather them. Confirm every packaged ingredient is labeled gluten-free.

• 4 Red Pepper
• 2 400g Cans Can of chickpeas
• Bunch Parsley
• 1 Red Chilli
• 2 Garlic Clove
• 100 ml Olive Oil
• 600g Squid
• 200g Chorizo
• Juice/zest of one Lemon

Directions

1. step 1
2. 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.
3. step 2
4. 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.