A rough-and-ready salad bursting with Mediterranean flavours – great as a starter or main
Prep:10 mins – 5 mins
Serves 2
200g chorizo1 tbsp olive oil410g can chickpea, drained and rinsed250g jar roasted mixed pepper, drained and roughly choppedhandful coriander leaves, chopped2 tbsp natural yogurt
STEP 1Cut the chorizo into 3cm thick slices. Heat the oil in a large frying pan over a high heat. Cook the chorizo for 4-5 minutes, turning occasionally until the edges start to crisp and it has released its red oil.STEP 2Tip the chickpeas into the pan and cook for a couple of minutes until hot. Add the peppers and cook for a few minutes until everything’s juicy. Remove from the heat, stir in the coriander, ladle into two bowls and top each with a spoonful of yogurt.
