Step 1

First prepare the pitta. Heat the grill to high. Crush the garlic clove to a paste using the flat of a large knife (a pinch of salt will help it along), then add several large pinches of salt, a pinch each of ground cumin and sumac, and the olive oil.

Step 2

Open the pitta bread in half like a book, brush with the flavoured oil, then put on a baking tray and grill, turning once, until crisp but not too coloured. Set aside to cool.

Step 3

Heat a tablespoon of the rapeseed oil in a large wok, cut the chorizo into thin slices and stir-fry until crisp – it won’t need more than a few minutes. Remove with a slotted spoon and drain on kitchen paper.

Step 4

Pat dry the drained chickpeas with kitchen paper. Heat the rest of the rapeseed oil in the wok, then fry the chickpeas for four to five minutes, shaking the pan often, until brown and crisp.

Step 5

Transfer to kitchen paper, scatter with the ground cumin and a few pinches of salt, and leave to cool.

Step 6

Meanwhile, put all the salad ingredients into a large serving bowl. Add the fried chorizo and chickpeas, and break in the pitta in large chunks.

Step 7

For the dressing, crush the garlic to a paste, then put in a bowl (or jar) with the lemon juice and extra-virgin olive oil, and whisk (or shake) until emulsified.

Step 8

Season generously and drizzle over the salad. Toss everything together and serve immediately.