Method:
1 Heat a char-grill pan over a medium heat, cook chorizo for 2-3 minutes each side until golden. Add squid, drizzle with oil and cook for 30 seconds on each side or until opaque. Remove to a plate.
2 Combine the rocket, cannellini beans and chilli in a bowl, squeeze over the lemon juice and drizzle with olive oil, season with salt and pepper and toss to combine.
3 Arrange the salad on a plate and top with chorizo and squid to serve