Name: Aubergine, prawn & chorizo salad with preserved lemon dressing
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Mediterranean
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

Aubergine, prawn & chorizo salad with preserved lemon dressing

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

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

Method

step 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.)
step 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.
step 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.
step 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.