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

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Aubergine, prawn & chorizo salad with preserved lemon dressing

Aubergine, prawn & chorizo salad with preserved lemon dressing

James Martin

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Serves 4

Easy

Prep: 15 mins

Cook: 55 mins

A star rating of 4.5 out of 5.2 ratingsRate

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Fire up the barbecue and get griddling- the soft aubergine, fresh prawns and flavour-packed Spanish sausage work together a treat

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal461
fat34g
saturates7g
carbs20g
sugars10g
fibre8g
protein20g
salt1.7g

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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A star rating of 4.5 out of 5.2 ratings

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