19
Jun
2013
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The Spanish touch

It’s definitely been salad weather recently. My normal everyday lunch of soup has been replaced with green leaves tossed with all manner of delicious things. And then, as if they knew I was salad-obsessed, Fragata sent me a range of excellent products, all of which proved to be perfect company for the humble lettuce leaf.

I dabbled a lot with Fragata’s olives, capers and antipasti, but the recipe that went down a storm with friends combined chickpeas with chorizo, rocket and Fragata’s Pimiento Piquillo peppers. A quick and easy salad, it works really well with fish, grilled chicken, or as an accompaniment at any summer barbecue.

Chickpea and chorizo salad

  • 2 400g tins of chickpeas
  • 120g of chorizo, chopped into bitesize pieces
  • 100g of Fragata Pimiento Piquillo Peppers
  • 1/2 tbsp sherry vinegar
  • 1 tsp of hot smoked paprika
  • 1 clove of garlic, crushed
  • 50g rocket
  • olive oil
  • salt and pepper to taste
  1. Heat a glug of olive oil in a large pan and add the garlic. Cook for a few moments before adding the chorizo and sauté until the chorizo has warmed through. This should take around 5 minutes on a high heat.
  2. Add the chickpeas, sherry vinegar and paprika. Stir well and cook on a medium heat for 10 minutes.
  3. Put your rocket in a large bowl. After the chickpeas and chorizo have cooled a little, toss them with the rocket and add your Piquillo peppers. Season to taste and serve.

This will serve four hungry diners as an accompaniment to a main meal. I’d love to hear what combinations you serve this salad with.

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  • http://www.toadandfeather.com Charlotte

    That’s a couple of my lunches this week sorted then! Looks lovely.

  • chiara

    I hope you enjoy it Charlotte!