Aubergine, prawn & chorizo salad with preserved lemon dressing

Aubergine, prawn & chorizo salad with preserved lemon dressing

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Cooking time

Prep: 15 mins Cook: 55 mins

Skill level

Easy

Servings

Serves 4

Fire up the barbecue and get griddling- the soft aubergine, fresh prawns and flavour-packed Spanish sausage work together a treat

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
461
protein
20g
carbs
20g
fat
34g
saturates
7g
fibre
8g
sugar
10g
salt
1.7g
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Ingredients

  • 2 aubergines, sliced into 1cm rounds
  • 6 tbsp olive oil, plus a drizzle for the prawns
  • 140g raw prawns, deveined
  • 140g cooking chorizo, cut into 1½ cm-2cm thick slices
  • 400g can chickpeas, drained and rinsed
  • ½ red onion, finely sliced
  • 100g baby spinach
  • large handful parsley, chopped

For the dressing

  • 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

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Method

  1. 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.)
  2. 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.
  3. 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.
  4. 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.

Recipe from Good Food magazine, July 2013

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Comments

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Claire Goymour's picture
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A most satisfying salad - with lots of gutsy and complementary flavours. I think, however, that I used too much preserved lemon - actually, two slices of my preserved lemon would have been enough, rather than two whole lemons, but my preserved lemons are homemade, so maybe they're bigger than shop bought?

sazsazz's picture

Made this this evening - it was very tasty and filling, and hubby approved. I didn't like the parsley at all though. I think I'd swap it for coriander next time. I really liked the flavour of the preserved lemons and will use the rest in a tagine dish this week. The chorizo was v tasty too. I don't have a griddle pan so grilled everything in the George Foreman!

juliafrancis's picture

Fabulous! I will make this again... cooked the aubergine & prawns in my air fryer. My family loved it & my son commented on how healthy it was!

sizzixsystems's picture

This was very well received, especially by the "I don't like salad" people in the house!!!! I used mixed salad leaves instead of spinach and cooked the aubergine slices on the bbq. Will definitely be making again.

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