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How to make Chorizo skewers with apple and chickpea salad

Yield = 4
Prep time: 0:25
Cook time: 0:10
Total time: 0:35

Ingredients

  • 6 (500g) fresh chorizo sausages (see note)
  • 200g marinated roasted capsicums (see note)
  • 2 x 400g cans chickpeas
  • 1/4 bunch flat-leaf parsley
  • 300g savoy cabbage
  • 2 eschalots
  • 1 granny smith apple
  • 1/2 lemon
  • 2 teaspoons Dijon mustard
  • 1 tablespoon white wine vinegar
  • 60ml (1/4 cup) extra virgin olive oil

Method

  • Step 1 Flatten sausages, firmly pushing down on them with your hands (this will make cooking quicker and easier), then cut each one into 3 widthwise. Cut capsicums into 12 wide strips, then thread 2 pieces of capsicum and 3 pieces of sausage alternately onto skewers. Makes 6.
  • Step 2 Heat a chargrill pan or heavy-based frying pan over medium heat. Cook skewers, turning, for 8 minutes or until cooked through.
  • Step 3 Meanwhile, to make salad, drain chickpeas and rinse under running water. Drain again and place in a large bowl. Pick parsley leaves, finely shred cabbage, thinly slice eschalots and cut apple into julienne (matchsticks), then add to chickpeas.
  • Step 4 Juice lemon. Whisk mustard, vinegar and lemon juice in a small bowl, then gradually whisk in oil. Season with salt and pepper. Pour dressing over chickpea mixture and toss well to combine.
  • Step 5 Serve skewers with the salad.