Peri-Peri Prawn, Calamari and Chickpea Salad - Sarah Graham Food

Ingredients

• 2 lemons
• 2 limes
• ¼ cup olive oil
• ¼ cup chopped garlic
• 5 birds eye chillis (de-seeded and chopped)
• 1 red pepper, de-seeded and chopped
• 1 Tbsp paprika
• 1 level tsp salt
• ¼ cup lemon juice
• 2 Tbsp white wine vinegar
• 400g fresh prawns, shelled and de-veined
• 400g fresh squid/calamari, cleaned
• 100g chorizo sausage, chopped
• Salt and pepper, to season
• 1 can chickpeas, drained
• 1 cup baby tomatoes, halved
• ½ small red onion, finely sliced
• 1 ripe avocado, roughly cut into cubes (optional)
• Small handful each of chopped fresh parsley, basil and mint
• 1 Tbsp each of lemon juice and red wine vinegar and olive oil, to dress