First posted: Feb 26, 2015

Crispy Squid, Chickpea and Chorizo Salad


You already know, from a recent post, that my new book HOME will be available in stores in South Africa from about July 2015 onwards, and so I thought it would be fun to give you a sneak peek at some of the recipes while you wait. Nice hey? Here’s the first, a bold and beautiful chickpea and chorizo salad crowned with crispy squid and lashings of fresh herbs, and all dressed up in my favourite lemony mustard dressing. Bon Appétit lovely friends.



Cooks in:        Serves:4

  • 3 Tbsp olive oil
  • 2 Tbsp lemon juice or red wine vinegar
  • 2 tsp runny honey
  • 1 tsp Dijon mustard
  • 1 fresh red chilli, deseeded and finely chopped (optional)
  • 1 Tbsp olive oil
  • 150g chorizo, roughly chopped
  • 400g squid, cleaned and cut into rings
  • Small handful each roughly torn fresh mint, basil and parsley
  • 100g cherry or rosa tomatoes, halved at varying angles
  • 1 x 410g can chickpeas, drained
  • 50g feta cheese

What to do

1. Shake all the dressing ingredients together in an old jam jar, then check for seasoning.

2. Add the oil to a heavy-based pan over medium-high heat and then fry the chorizo for 3–4 minutes until lightly golden. Remove and set aside to drain on kitchen paper.

3. Add the squid to the same pan that you used to fry the chorizo, and fry until crispy and golden, about 3 minutes. Remove and set aside with the chorizo.

4. To assemble the salad, add the chorizo, squid, herbs, tomatoes and chickpeas to a bowl, toss gently and then top with the feta cheese.

5. Drizzle over the salad dressing and serve immediately, or set aside and dress just before serving.

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