CIABATTA RUSTIC BOARD

INGREDIENTS (serves 4)

4 individual ciabatta rolls
For the chorizo and prawn salad:
200g chorizo, chopped
12 raw king prawns, shelled
250g baby plum tomatoes, halved
A good splash dry sherry
For the chickpea crush:
800g chickpeas, rinsed and drained
3–4 tbsp rapeseed oil
1 red chilli, finely chopped
1 lemon (zest and juice)
1 large red onion, thinly sliced
1 bunch flat leaf parsley or coriander, roughly chopped

PROCESS

1. Split and griddle the individual ciabatta rolls until lightly charred and toasted.
2. Preheat the oven to 190°C/375°F/Gas mark 5.
3. To make the chickpea crush, first soak the onion in cold water for 15 minutes and drain well. Place the chickpeas in a roasting tin, drizzle over the oil, season well with black pepper and place in the oven for 15 minutes. Place roasted chickpeas in a bowl and gently crush with a potato masher. Stir in the remaining ingredients and season to taste.
4. To make the chorizo and prawns, simply heat a large frying pan and fry off the chorizo for 5 minutes until golden and all the oil has oozed out.
5. Remove the chorizo from the pan and set to one side. Turn up the heat and toss through the prawns and tomatoes over a very high heat for a few minutes or until the prawns are just cooked through. Add a good glug of sherry and flame. Season to taste.
6. To serve, spoon the chickpea crush on each ciabatta half and top with the warm chorizo & prawn salad. Place remaining ciabatta half on top and serve straight away.