Aubergine, prawn & chorizo salad with preserved lemon dressing

3 of 5-a-day al fresco barbecue bbq easy fibre folate griddled grilled salad recipes summer

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Ingredients

2 aubergines , sliced into 1cm rounds

6 tbsp olive oil , plus a drizzle for the prawns

140g raw prawn , deveined

140g cooking chorizo , cut into 1.5cm-2cm thick slices

400g can chickpea , drained and rinsed

½ red onion , finely sliced

100g baby spinach

large handful parsley , chopped

½ garlic clove , crushed

2 tbsp olive oil

juice and zest 1 lemon

¼ tsp ground cumin

2 tsp clear honey

2 small preserved lemons , flesh removed and rind thinly sliced

Method

Heat a griddle pan to medium. Brush the aubergine slices with oil, season and griddle on both sides until soft and lightly charred – you’ll need to do this in batches. Set aside and keep warm. (See below left for griddling tips.)

While the aubergines are cooking, make the dressing. Mix the garlic with a good pinch of salt to form a paste. Gradually stir in the olive oil and lemon juice, followed by the zest, cumin, honey, preserved lemons and seasoning.

Wipe out the griddle pan and toss the prawns with a little oil and seasoning. Griddle for 1-2 mins each side until cooked through, then transfer to a plate. Add the chorizo slices to the pan and cook for 3-4 mins each side, or until they start to release their oil and become crispy.

In a large bowl, combine the chickpeas, onion, spinach and most of the parsley. Add the aubergines, prawns and chorizo, pour over the dressing and gently toss everything together. Pile onto a serving platter and scatter over the remaining parsley. Serve straight away.