4 portions. Maximum cost £5 for the original recipe, £9 with my additions,
Skill level: Easy,
Total cooking time: 25 minutes,
- Prep time: 15 minutes,
- Cooking time: 10 minutes,
Equipment used: 1 frying pan, large mixing bowl, 1 saucepan,
Original recipe: Jamie’s Summer chickpea salad
This is barely a salad. Jamie lists it as a “summer chickpea salad” but even with the addition of leaves (spinach, rocket, watercress and / or pea shoots), I’m still a little hesitant to pass this off as salad-esque…. and so you may as well go whole hog and add some chunks of warm chorizo sausage. Whilst this does take away some of the freshness, chorizo and feta is such a good combo it’s almost a shame not to.
(Original recipe in bold font)
1: First of all, finely dice 1 small red onion. Once that’s done, finely slice 1 red chilli and then roughly chop 4 tomatoes, mixing them in with the onion and chillies. Scrape all of this, and the juice, into a bowl and dress with the juice of half a lemon and 3 tablespoons of good extra virgin olive oil. I often throw in half of the crumbled feta as well (about quarter of a packet) to ensure that it’s mixed right though. Season to taste.
2: Heat 1 can of chickpeas in a pan, then add 90 per cent of them to the bowl. Mush up the remaining chickpeas and add these as well – they will give a nice creamy consistency. I tend not to do this, but would recommend you try both approaches to see what you prefer
Allow to marinate for a little while and serve at room temperature. (I’ve never done this and can vouch that if pressed for time, you can skip this step).
3: Heat a pan – no need to add oil and the sausage will release this. Chop the chorizo into chunks (raw or cured will work) and pan fry allowing the sausage to release its oil and crisp up around the edges.
Just as you’re ready to serve, give the salad a final dress with the fresh mint. Add the sausage.
Taste one last time for seasoning – you may want to add the juice from your remaining lemon half at this point. Place on a nice serving dish and crumble over the feta cheese (quarter of a packet but you can add more)
All prices from Sainsbury’s, April 2017, unless otherwise stated
- 1 small red onion (17p)
- 1 red chilli (60p for a 60g pack containing approx 4)
- 4 tomatoes (80p)
- 1 can of chickpeas (55p)
- feta (£1.80 for 200g, half used here)
- 1 lemon (30p)
- a small handful of mint leaves (70p – even if you have the smallest window sill, you can grow your own mint, it is impossible (!) to kill!)
Plus, I also add:
- 200g chorizo – I prefer to use raw, cooking chorizo as this releases a load of tasty juice as you fry it (£2.50)
- rocket (£1, half a bag used here)
- spinach (£1, half a bag used here)
View other salads
View other Jamie Oliver recipes