Serves 4

Chorizo is a versatile sort of sausage. One minute you're eating it thinly sliced with olives, the next grilled in a bun stained with the pimenton-tinted fat. I love it, especially the type you cook. It goes particularly well with shellfish, especially razor clams or squid. Or do what I did a couple of months ago and serve chorizo with barbecued lobster on board a yacht. Now that turned a few sailors' heads.

Chorizo is a versatile sort of sausage. One minute you're eating it thinly sliced with olives, the next grilled in a bun stained with the pimenton-tinted fat. I love it, especially the type you cook. It goes particularly well with shellfish, especially razor clams or squid. Or do what I did a couple of months ago and serve chorizo with barbecued lobster on board a yacht. Now that turned a few sailors' heads.

120-150g small salad leaves, including some sprigs of coriander
200g cooking chorizo, large or mini ones

for the chickpea dressing

100g canned chickpeas, or half the weight of dried ones, soaked and cooked
2 small shallots, peeled and finely chopped
A small piece (10-15g) root ginger, scraped and finely chopped or grated
2tsp tomato ketchup
1tbsp white wine vinegar
4tbsp olive oil
1tbsp chopped coriander
Salt and a pinch of paprika

First make the dressing by mixing all the ingredients and season to taste with salt and paprika. Grill the chorizo for 4-5 minutes for large ones, then let them cool a little and slice into 1/2cm pieces. If you are using mini ones, then leave them whole. Arrange the salad leaves on a plate with the chorizo and spoon the dressing over.

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