Chorizo, pepper & chickpea salad

• porce: 4

Pokyny

In a large bowl, mix 3 roasted red peppers, cut into strips, a 70g bag rocket and 2 x 400g cans drained and rinsed chickpeas. Put on a large platter and top with 200g sliced cooked chorizo. Mix ½ lemon, juiced, with 3 tbsp olive oil, season, then drizzle over the salad just before serving. Serves 4.