BBC TV CHEFS

James Martin’s aubergine, prawn & chorizo salad with preserved lemon dressing

‘I love the deliciously smoky aroma and flavour you get from griddling, and the distinctive seared marks it leaves on food. If you don’t want the bother of a barbecue, it’s a great way to get a similar result in your kitchen. Aubergines take to griddling really well, as they become meltingly soft.’

■ Serves 4 ■ Prep 15 mins ■ Cook 55 mins

2 aubergines, sliced into
1cm rounds
6 tbsp olive oil, plus extra for drizzling
140g raw prawns, deveined
140g cooking chorizo, cut into
1.5cm-2cm thick slices
400g can chickpeas, drained and