Step 1 of 4
Squid, Chickpea & Chorizo Salad
Cook the whole peppers under a grill, on a barbecue or griddle until completely charred all over. Place in a bowl, cover with a plate until cool enough to handle, then peel, deseed and finely slice.
Step 2
Tip the squid and chorizo into the bowl with the peppers. Season, dress with the remaining oil, lemon juice and zest. Mix, pile onto a platter and serve.
Step 3
Mix the peppers and their juices in a large bowl with the chickpeas, parsley, chilli and garlic. Set aside.
Step 4
Heat a large frying pan until smoking. Add a splash of oil, then the squid. Stir-fry for about 30 seconds. Scatter the chorizo over and cook for 30 seconds more.
