Harissa Chickpeas and Chorizo Salad

1 avocado sliced
1 nectarine, sliced
1 can of chickpeas, drained
90 gr of chorizo, sliced
3 baby peppers, halved (you can use large, sweet peppers instead)
50 gr pea shoot salad (You can use watercress or any other salad you prefer)
4 teaspoons of harissa (if you don’t like harissa you can simply use smoked paprika seasoning instead)
1 teaspoon of butter for cooking

Method

  • On a griddle pan, fry the nectarine, baby pepper and chorizo for about 5 minutes on medium heat.

  • In a separate pan melt the butter, add the chickpeas and harissa and heat for about 4-5 minutes, mixing well.

  • Arrange all the ingredients on a plate, sprinkle with chilli flakes if you like.

  • This salad doesn’t need any dressing, but you can drizzle a little bit of extra virgin olive oil if you like.

  • This recipe is for 2 portions, halve the ingredients to make a single portion.