Grilled prawn, calamari and roasted chickpea salad with romesco dressing

Instructions

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1 Combine lemon juice, garlic and olive oil in a large glass or ceramic dish. Score inside of calamari with a sharp knife and cut in half or 4cm pieces. Add prawns and calamari to lemon marinade and stir to coat. Cover and set aside in fridge to marinate for at least 1 hour.

2 Heat oven to 180°C. Line a large baking tray with baking paper. Drain chickpeas on a large plate lined with paper towels for 10 minutes. Spread dried chickpeas on prepared tray, spray with olive oil and sprinkle with cumin. Roast for 15 minutes or until golden. Remove from oven and set aside.

3 Meanwhile, make romesco dressing. Place all the ingredients in a blender and blitz until smooth.

4 Heat a large grill pan or barbecue hotplate to high. Drain seafood of excess marinade. Grill prawns and calamari for 1-2 minutes each side, or until seafood is lightly charred and just cooked through.

5 Combine rocket, onion, herbs, roast chickpeas and seafood in a large salad bowl and gently toss to combine. Pile salad onto a serving platter, drizzle with romesco dressing and serve with lemon wedges.