Peri-Peri Prawn, Calamari and Chickpea Salad

Name: Peri-Peri Prawn, Calamari and Chickpea Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 4
Cuisine: Mozambique
Ingredients: 400 g fresh prawns, deveined; small handful each of chopped fresh parsley, basil and mint; 1 Tbsp each of lemon juice, red wine vinegar and olive oil, for dressing; 5 bird’s-eye chillies, deseeded and chopped; 1 ripe avocado, roughly cubed (optional); 1 cup baby tomatoes, halved; ½ small red onion, finely sliced; 1 × 400 g can chickpeas, drained; salt and freshly ground black pepper; 400 g fresh calamari, cleaned; 1 tsp each of olive oil and butter; 2 Tbsp white wine vinegar; 1 tsp salt; ¼ cup lemon juice; 1 Tbsp paprika; 100 g chorizo sausage, chopped; 2 lemons and 2 limes; ¼ cup chopped garlic; 1 red pepper, deseeded and chopped; ¼ cup olive oil

Preparation info

Serves
4

Difficulty
Medium
Ready in
25 min

Appears in

Wholesome

By Sarah Graham

Published 2017

About

Rob travels to Mozambique a lot for work, and he’s eaten peri-peri sauce that can stand up and be counted with the best of them. That means I had to work extra hard to get the recipe just right, and where we ended up, I like to think, is somewhere pretty delicious.

Ingredients

What you’ll Need

Peri-peri sauce

2 lemons and 2 limes
¼ cup olive oil

Africa
Mozambique
Fish course
Spicy

Method

What to do

To make the peri-peri sauce, halve the lemons and limes and place cut-side down in a preheated griddle pan over medium-high heat. Cook for 4–5 minutes, or until blistered and starting to blacken and caramelise.
Meanwhile, add the remaining peri-peri ingredients to a food processor, then squeeze in the lemon and lime juice. Blitz well and ch