Warm Chorizo and Chickpea Salad
Ingredients:
3 tbsp donegal rapeseed oil3 red onions, thinly sliced
3 red chillies, deseeded and thinly sliced
12 garlic cloves, chopped
150ml (¼ pint) cider vinegar
8 x 50g (2oz) raw chorizo sausages, sliced in half lengthways and then cut in half again
2 x 400g (14oz) tins of chickpeas, drained and rinsed
1 large handful of fresh coriander leaves, roughly chopped
1 large handful of fresh flat-leaf parsley leaves
1 large handful of fresh mint leaves
200g (7oz) feta cheese, chopped
8 spring onions, thinly sliced
sea salt and freshly ground black pepper
Instructions
- Heat 2 tablespoons of the donegal rapeseed oil in a pan. Add the red onions, chillies and garlic and cook over a high heat for 5 minutes, until they are starting to catch, stirring quite frequently to prevent the mixture from sticking.
- Pour in the vinegar and boil fast for about 2 minutes, until it has evaporated.
- Transfer to a large bowl and leave to sit for 15 minutes before giving it another stir. Season to taste.
- Heat the remaining tablespoon of rapeseed oil in the frying pan and add the chorizo.
- Fry for a few minutes to release the fats, then add the chickpeas and continue to cook for a few minutes, until the chorizo is cooked through.
- Tip into the onion and chilli mixture in the bowl and toss until well combined.
- Fold the herbs into the salad with the feta cheese and spring onions, tossing until well coated. Season to taste and divide between plates to serve.
