Chorizo skewers with apple and chickpea salad

Photography by Steve Brown

This global-inspired meal zips from the chopping board to the table in under half an hour. Don't believe us? Take up the challenge.

Ingredients (serves 4)

• 6 (500g) fresh chorizo sausages (see note)
• 200g marinated roasted capsicums (see note)
• 2 x 400g cans chickpeas
• 1/4 bunch flat-leaf parsley
• 300g savoy cabbage
• 2 eschalots
• 1 granny smith apple
• 1/2 lemon
• 2 tsp Dijon mustard
• 1 tbs white wine vinegar
• 60ml (1/4 cup) extra virgin olive oil

Method

1. Flatten sausages, firmly pushing down on them with your hands (this will make cooking quicker and easier), then cut each one into 3 widthwise. Cut capsicums into 12 wide strips, then thread 2 pieces of capsicum and 3 pieces of sausage alternately onto skewers. Makes 6.

2. Heat a chargrill pan or heavy-based frying pan over medium heat. Cook skewers, turning, for 8 minutes or until cooked through.

3. Meanwhile, to make salad, drain chickpeas and rinse under running water. Drain again and place in a large bowl. Pick parsley leaves, finely shred cabbage, thinly slice eschalots and cut apple into julienne (matchsticks), then add to chickpeas.

4. Juice lemon. Whisk mustard, vinegar and lemon juice in a small bowl, then gradually whisk in oil. Season with salt and pepper. Pour dressing over chickpea mixture and toss well to combine.

5. Serve skewers with the salad.

Notes

• You'll need 6 x 25cm bamboo skewers. Tips: Fresh chorizo sausages and marinated roasted capsicums are from delis and supermarkets.