Method
Heat half the oil in a large frying pan over medium-high heat. Add the chorizo and capsicum. Cook, stirring occasionally, for 5 minutes or until golden. Add the chickpeas and cumin. Cook for a further 3 minutes or until aromatic and combined.
Squeeze over the juice of 1 lemon or lime half and drizzle over the honey. Stir to combine then remove from heat. Cut remaining lemon half into wedges.
Arrange half the salad leaves in a platter or bowl. Top with the chickpea mixture and remaining salad. Sprinkle with Italian parsley and serve with lemon wedges.
Ingredients
- 250g mini capsicums, halved or 1-2 large capsicums cut lengthwise into 2 cm thick strips
- 1 tbsp extra virgin olive oil
- 330g Food Nation Chorizo Super Sausies, diced into 1cm squares
- 2 x 400g cans chickpeas, drained and rinsed
- 1 ⁄2 tsp cumin seeds
- 1 lemon or lime, halved
- 1 tsp sugar
- 1 tsp smoked paprika
- Salt and pepper to taste
- 2 large handfuls of baby spinach or rocket
- 100g crumbled feta, to serve
- Roasted natural almonds, coarsely chopped, to serve
