Chorizo, Chickpea and Mango Salad
  • 150g / 5 ½ oz chorizo roughly chopped
  • 400g can of chickpeasdrained and rinsed
  • 3cloves of garlicfinely chopped
  • Handful of flat leaf parsleyfinely chopped
  • 2 ripe mangoesstoned and flesh diced
  • Small handful of fresh basilroughly chopped
  • Small handful of fresh coriander leavesroughly chopped
  • 250g / 9oz baby spinach leaves
  • 1tbsp dry sherry
  1. Heat the olive oil in a frying pan, add the chorizo and chickpeas and cook over a low heat for 1 minute, then add the garlic and parsley and cook for a further minute. Add the sherry and cook for 10 minutes, stirring occasionally.
  2. Put the mango and remaining herbs in a bowl and toss together, then add the chickpea mixture and combine well.
  3. Spoon onto a bed of spinach to serve.