GRILLED SQUID, CHORIZO, AND BROCCOLINI SALAD

This Spanish-inspired salad is big on flavour and great for a crowd. If time is short, use jarred roasted capsicums instead.

Prep:
20 mins
Cook:
40 mins
Serves:
6-8

Ingredients

1⁄2 tsp sweet smoked paprika

2 Tbsp red wine or sherry vinegar

1 tsp honey

3 Tbsp extra virgin olive oil

2 red capsicums

2 bags broccolini, trimmed

1 chorizo, cut into batons

400g frozen squid rings,

2-3 Tbsp finely chopped parsley

3 Tbsp toasted flaked almonds

Method

To make the dressing, whisk together the smoked paprika, red wine vinegar, honey, and olive oil in a large bowl. Season with salt and pepper and set aside.

Grill or roast the whole capsicums until the skin has blackened. Set aside to cool, then peel and discard the skin and seeds. Cut the capsicums into strips and add to the bowl with the dressing.

Blanch the broccolini in boiling, salted water for 1-2 minutes, then
refresh under cold water. Drain well. Grill or pan-fry the broccolini until bite tender and add to the bowl with the dressing.

Pan fry or grill the chorizo until golden in colour and add to the same bowl. Quickly pan fry or grill the squid rings for 1-2 minutes and add to the bowl
along with the parsley.

Toss together well and adjust seasonings if necessary. Put onto a platter and top with the toasted almonds.