Chorizo, avocado & chickpeas with sherry dressing

Chorizo, avocado & chickpeas with sherry dressing

From
Grains
Serves
4 as a main course
Prep
15 mins
Cooking time
30 mins
Photographer
Deidre Rooney

To make this a gutsier dish, top with a fried egg.

From the grocer

Ingredients

Quantity Ingredient
1 teaspoon sherry vinegar
100ml extra-virgin olive oil
2 teaspoons medium sherry
salt and freshly ground black pepper
1 tablespoon olive oil, plus extra for drizzling
400g tinned chickpeas, drained and rinsed

From the greengrocer

Quantity Ingredient
2 red capsicums, halved and seeded
2 ripe avocados, halved and stones removed
lemon, squeezed
125g rocket, baby english spinach leaves, watercress or lamb's lettuce

From the butcher

Quantity Ingredient
225g chorizo, peeled and sliced into rounds

Method

  1. Preheat the oven to 190ºC. Make the dressing by whisking together the vinegar, extra-virgin olive oil, sherry and salt and pepper. Set aside.
  2. Drizzle the capsicums with a little olive oil, season and roast for about 30 minutes, or until soft, then cut into strips.
  3. Cut the avocado halves in slices lengthways then carefully peel away the skin. Squeeze over a little lemon juice and season.
  4. Heat the olive oil in a frying pan over a medium heat and quickly sauté the chorizo on both sides until golden.
  5. Gently toss together the capsicum, avocado, chorizo, chickpeas, rocket and dressing and serve.
Tags:
grains
ancient
wholefood
simple
easy
weeknight
midweek
mid-week
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