Aubergine, prawn & chorizo salad with preserved lemon dressing

Aubergine, prawn & chorizo salad with preserved lemon dressing

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(1 ratings)

Prep: 15 mins Cook: 55 mins


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: per serving

  • kcal461
  • fat34g
  • saturates7g
  • carbs20g
  • sugars10g
  • fibre8g
  • protein20g
  • salt1.7g
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  • 2 aubergines, sliced into 1cm rounds



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 6 tbsp olive oil, plus a drizzle for the prawns
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 140g raw prawn, deveined



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 140g cooking chorizo, cut into 1½ cm-2cm thick slices



    A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 400g can chickpea, drained and rinsed
  • ½ red onion, finely sliced
  • 100g baby spinach
  • large handful parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

For the dressing

  • ½ garlic clove, crushed
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • juice and zest 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • ¼ tsp ground cumin
  • 2 tsp clear honey
  • 2 small preserved lemons, flesh removed and rind thinly sliced


  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.

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Comments, questions and tips

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Claire Goymour
29th Oct, 2014
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?
16th Aug, 2013
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!
30th Jul, 2013
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!
26th Jul, 2013
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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6th Aug, 2013
Made this at the weekend for my brother & his family and it was a hit! We were away on holiday and they had just given me a griddle pan for my birthday so we were keen to try it out. I could not get any preserved lemons so used an old tip I had learnt from another Good Food recipe and boiled a lemon in a small pan with lots of salt, weighting the lemon down with an upturned bowl so that it was completely submerged.
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