Ingredients
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.
