AUBERGINE, PRAWN & CHORIZO SALAD WITH PRESERVED LEMON DRESSING
Fire up the barbecue and get griddling- the soft aubergine, fresh prawns and flavour-packed Spanish sausage work together a treat
Provided by James Martin
Categories Dinner, Lunch, Main course, Starter
Time 1h10m
Number Of Ingredients 14
Steps:
- 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.)
- 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.
- 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.
- 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.
Nutrition Facts : Calories 461 calories, Fat 34 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 20 grams protein, Sodium 1.7 milligram of sodium
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