Squid, chickpea & chorizo salad

1. Cook the peppers whole under a grill, on a barbecue or on a griddle until they are completely charred. Put them in a bowl, cover with a plate until cool enough to handle, then peel, deseed and finely slice them. In a large bowl, mix the peppers and any juices with the chickpeas, parsley, chilli and garlic, then set aside.
2. Heat a large frying pan until it is smoking. Working quickly and carefully, add a splash of oil, then the squid, and stir-fry for about 30 seconds. Scatter the chorizo over the squid, cook for another 30 seconds, then tip it all into the bowl with the peppers. Season with salt and pepper, then dress with the remaining oil, the lemon juice and zest. Mix it together, pile it onto a platter and let everyone dig in.

Tips from the ZestyPlate Kitchen

• Char the peppers until the skins blacken, then trap the steam in a covered bowl so the skins peel away easily.
• Sear the squid hot and fast, only for seconds, so it stays tender.
• Let the chorizo oil run into the squid as they cook together for more smoky depth.
• Dress everything while it is still warm so the flavours soak right in.