This is the salad you throw together when it's like a gazillion degrees outside and you've spent the afternoon pool-side sipping Mojitos. Let's face it, those are the times you'd rather eat Mango Ice Cream for dinner. (But who am I kidding?.. that ice cream was history days ago.) But when the troops need feeding, and mango ice cream just won't cut it, this is a dish I can get out of a cabana chair for. I'm all over a meal that can be made in less than 15 minutes and have me back in the pool before you can say "another Mojito?".
Chorizo and Chickpea Salad
adapted from Pete Evans My Grill
2 large char grilled red capsicums, skin and seeds removed, cut into thin strips
1 x 400 chickpeas, drained and rinsed
2 chorizos, cut 5mm thick on the diagonal
a large handful of parsley leaves
1/2 teaspoon smoked paprika
pinch of chilli flakes
4 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
juice of a lemon
Put the capsicums into a serving bowl.
Cook the chorizo on a grill pan until golden and crispy on both sides. Transfer them to the bowl with the capsicums. Add the paprika, olive oil, sherry vinegar, whole parsley leaves and chickpeas.
Toss everything together. Season with salt and pepper to taste (remembering that the chorizo is quite spicy). Add the chilli flakes and lemon juice and toss again gently to combine.