Aubergine, prawn & chorizo salad with preserved lemon dressing
- Preparation and cooking time
- Serves 4
Fire up the barbecue and get griddling- the soft aubergine, fresh prawns and flavour-packed Spanish sausage work together a treat
For the dressing
- 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.
THE GOOD GRIDDLING GUIDE: A HOT PAN
Make sure the griddle pan is hot before you add the food, or ingredients will stick and meats will stew in their juices.
THE GOOD GRIDDLING GUIDE: OILING
Brush the food – not the pan – with oil to reduce the amount of smoke.
THE GOOD GRIDDLING GUIDE: TIMING
Don’t be tempted to turn food too early or move it around too much in the pan, as it will stick and you won’t get those attractive, clear griddle lines. As the food chars, it will naturally come away from the griddle.
THE GOOD GRIDDLING GUIDE: MARINADES
Wipe off thick marinades before griddling or they’ll cake onto the griddle, burn and stop the food from cooking properly.