Squid, chickpea & chorizo salad

• Red Pepper4
• Can of chickpeas2 400g Cans
• ParsleyBunch
• Red Chilli1
• Garlic Clove2
• Olive Oil7 tbsp
• Squid1¼ lb
• Chorizo7 oz
• LemonJuice/zest of one

Instructions

1. 1

   Cook the peppers whole under a grill, on a barbecue or griddle, until completely charred.

2. 2

   Place the peppers in a bowl, cover with a plate until cool enough to handle, then peel, deseed and finely slice.

3. 3

   In a large bowl mix the peppers and any juices with the chickpeas, parsley, chilli and garlic.

4. 4

   Set aside.

5. 5

   Heat a large frying pan until smoking.

6. 6

   Working quickly and carefully, add a splash of oil to the pan, then the squid.

7. 7

   Stir-fry for about 30 secs.

8. 8

   Scatter the chorizo over the squid, continue to cook for 30 secs more, then tip into the bowl with the peppers.

9. 9

   Season everything with salt and pepper, then dress with the remaining oil, lemon juice and lemon zest.

10. 10

    Mix together, pile onto a platter and let everyone help themselves.