Prawn, chorizo & chickpea salad
This is an easy, flavour-packed salad to whip up for a crowd. It can be served warm or cold.
- 20 mins cooking
- Serves 6
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Ingredients
Prawn, chorizo & chickpea salad
- 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
Prawn, chorizo & chickpea salad
- 1Heat the oil in a large frying pan, then add the garlic, red onion, paprika, prawns and chorizo.
- 2Toss over a medium-high heat until the prawns start to turn pink.
- 3Add the chickpeas (and cooked prawns in the shell, if using) and a splash of wine, then cook for 2-3 minutes until heated through.
- 4Remove from the heat and let cool a few minutes. Toss with the rocket and parsley, then drizzle with balsamic syrup.
- 5Divide the salad into small bowls and garnish with larger prawns, if using.
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