Crispy Squid, Chickpea and Chorizo Salad - Sarah Graham Food

Ingredients

• 3 Tbsp olive oil
• 2 Tbsp lemon juice or red wine vinegar
• 2 tsp runny honey
• 1 tsp Dijon mustard
• 1 fresh red chilli, deseeded and finely chopped (optional)
• 1 Tbsp olive oil
• 150g chorizo, roughly chopped
• 400g squid, cleaned and cut into rings
• Small handful each roughly torn fresh mint, basil and parsley
• 100g cherry or rosa tomatoes, halved at varying angles
• 1 x 410g can chickpeas, drained
• 50g feta cheese