I love this delicious summer salad. The chili and chorizo give the dish a tasty heat which brings out the sweetness of the prawns. Adding the warm sauce to the arugula makes it wilt slightly so all the ingredients come together to make a tasty, zesty dish perfect to eat outside with a glass of something chilled.
Serves 4
INGREDIENTS
1 tablespoon olive oil
2 garlic cloves, thinly sliced
1 fresh red chili, finely chopped and deseeded if you wish
10 large tiger prawns, peeled but with the tails intact
1 tablespoon Bomba! XXX
½ standard can of Garbanzo beans, drained (so 7-8oz)
2 inch chunk of chorizo sausage, sliced into sticks or cubes
1 tablespoons lemon juice
3 teaspoons grated lemon rind
splash white wine
¼ cup flat leaf parsley, finely chopped
2 handfuls arugula leaves
Method
- Heat the oil in a large skillet over a medium heat. Add the garlic and chili and fry or 1 minute. Add the prawns, Bomba, Garbanzo beans and chorizo and give it all a good stir. Cook until the prawns are pink and the beans are tender.
- Then add the lemon juice, rind and a splash of white wine and let all this bubble away for a further minute.
- Toss the prawn mixture with the parsley and arugula and serve with some crusty bread.
