Squid, chickpea & chorizo salad

• red peppers↗4
• cans chickpea↗2 x 400g g

  rinsed and drained

• parsley↗huge bunch

  roughly chopped

• red chilli↗1

  deseeded and chopped

• garlic cloves↗2

  finely chopped

• olive oil↗100ml ml
• cleaned squid↗600g g

  sliced into rings, tentacles kept whole

• cooking chorizo↗200g g

  cut into chickpea-size chunks

• large lemon↗juice and zest 1

  juice and zest 1

Step-by-step instructions

1. 1

   Cook the peppers whole under a grill, on a barbecue or griddle, until completely charred. Place the peppers in a bowl, cover with a plate until cool enough to handle, then peel, deseed and finely slice. In a large bowl mix the peppers and any juices with the chickpeas, parsley, chilli and garlic. Set aside.

2. 2

   Heat a large frying pan until smoking. Working quickly and carefully, add a splash of oil to the pan, then the squid. Stir-fry for about 30 secs. Scatter the chorizo over the squid, continue to cook for 30 secs more, then tip into the bowl with the peppers. Season everything with salt and pepper, then dress with the remaining oil, lemon juice and lemon zest. Mix together, pile onto a platter and let everyone help themselves.