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For the dressing

Nutrition: per serving

  • kcal461
  • fat34g
  • saturates7g
  • carbs20g
  • sugars10g
  • fibre8g
  • protein20g
  • salt1.7g
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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.

RECIPE TIPS
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.

Recipe from Good Food magazine, July 2013

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Comments, questions and tips (6)

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Overall rating

A star rating of 4.5 out of 5.2 ratings

PhotoNan

A star rating of 5 out of 5.

We have just had this tonight it is sooooo nice I will be doing this again.

Didn’t have honey so I used Maple Syrup instead and no parsley severed it with a fresh French stick.

Claire Goymour

A star rating of 4 out of 5.

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…

sazsazz

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…

eleanormayo

tip

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…

GordonRamsay1

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!

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