First posted: Sep 16, 2016

Peri-Peri Prawn, Calamari and Chickpea Salad


This beautiful, fiery salad is a version of the one I cooked in Knysna during one of our previous Food Safari episodes, and I thought it might be just what your weekend needs. I poured a lot of love into getting the Peri Peri sauce just right, and finally figured out that blistering the lemons and limes over coals until they’re caramelised and jammy inside adds the perfect little something that the sauce needs to reach near hero status. It’s worth making double so that you can save the extra for next time.

And speaking of Peri Peri sauce, we’re heading off on our next season of Food Safari on the 3rd November, and we’ll be doing an amazing circuit around Kruger and then into Mozambique, which will keep us on the road for about a month. So as we creep closer to Maputo I’ve been thinking a lot about Peri Peri sauce! I am busy developing all the recipes and episodes at the moment, and getting so excited to see all our planning come to life! Our next season will premiere back on TV in SA from January onwards, so make sure you check back soon for all the details,

In the mean time, there is this!



Cooks in:        Serves:4

Peri-Peri Sauce
  • 2 lemons
  • 2 limes
  • ¼ cup olive oil
  • ¼ cup chopped garlic
  • 5 birds eye chillis (de-seeded and chopped)
  • 1 red pepper, de-seeded and chopped
  • 1 Tbsp paprika
  • 1 level tsp salt
  • ¼ cup lemon juice
  • 2 Tbsp white wine vinegar
  • 400g fresh prawns, shelled and de-veined
  • 400g fresh squid/calamari, cleaned
  • 100g chorizo sausage, chopped
  • Salt and pepper, to season
  • 1 can chickpeas, drained
  • 1 cup baby tomatoes, halved
  • ½ small red onion, finely sliced
  • 1 ripe avocado, roughly cut into cubes (optional)
  • Small handful each of chopped fresh parsley, basil and mint
  • 1 Tbsp each of lemon juice and red wine vinegar and olive oil, to dress

What to do

1. Halve the lemons and limes and place cut side down on a pre-heated griddle pan over medium-high heat, cook for 4-5 minutes or until blistered and starting to blacken and caramelise.

2. Meanwhile, add the reamining peri peri ingredients to your food processor, then squeeze in the lemon and lime juice. Blitz well and check for seasoning.

3. Add 1 tsp olive oil and 1 tsp butter to a large pan over high heat. When the butter starts to foam add the prawns, calamari and chorizo and cook until golden, 4-5 minutes. Add in half the peri peri sauce and stir through. Remove and set aside.

4. Mix all of the ingredients together on a large serving platter and serve immediately with a drizzle of lemon juice and olive oil and extra lemon or lime wedges and extra peri peri sauce on the side.

Photo from 'Sarah Graham's Food Safari' by Ricardo de Leça.

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