Garlic Butter Squid with Rocket & Chorizo Salad

Serves 4

Ready in 30 minutes

Ingredients

• 1can cooked chickpeas
• 12 cherry tomatoes cut into quarters
• 4T parsley and coriander, chopped thinly
• 1 garlic clove, minced
• 120g rocket leaves
• 50 ml lemon juice
• 65ml olive oil
• To taste salt and pepper
• 3T vegetable oil
• 100g chorizo sausage sliced thinly
• 300g Shore Marnier Natural Squid Rings, defrosted & drained
• 50g garlic butter

Method

Drain and rinse the chickpeas in cold water for later use. 

In a bowl combine the cherry tomatoes, herbs, garlic and rocket leaves.  Prepare a lemon dressing with the lemon juice, olive oil, salt and pepper.  Dress the salad ingredients in the bowl with enough dressing to lightly coat.

Heat a frying pan on a high heat and cook the chorizo sausage with 1T of vegetable oil. Cook until the pieces start to curl, add the chickpeas and toss in the vegetable oil to coat. Remove from the pan and wipe the pan clean. Return to a high heat.

Season the squid with salt & pepper then place the remaining oil into the hot pan.  Add squid and cook* for 30 seconds, then turn.  Add the garlic butter and toss the squid to coat.  Cook for another 20 seconds, then remove from the pan.

To serve, place the salad on a platter and top with chorizo and chickpeas, then squid.

*cook squid quickly to avoid it turning rubbery.