Chorizo, Chickpea & Butternut Salad
Serves 6 - 8
1 small butternut squash, deseeded and cut into large cubes
1 tsp ground cumin
1, finely chopped
1 small handful of oregano or marjoram, chopped
Sea salt & freshly ground black pepper
2 red onions, sliced into wedges
1 punnet cherry tomatoes
1 250g, peeled and sliced into rounds
1 small bunch coriander
1 325g jar, drained and rinsed.
1 bag baby spinach, washed
Preheat oven to 190˚C. In a large roasting pan combine butternut pieces with cumin, ñoras pepper, oregano/marjoram and salt and pepper. Coat in EVO and roast for 15 minutes. Add onion to roasting pan, toss to coat and roast for a further 10 minutes. Add cherry tomatoes and roast for a final 10 minutes. Remove from the oven and allow to cool.
In a small saucepan fry chorizo in a little EVO over a medium heat. Drain any excess oil and set aside to cool.
In a mortar and pestle pound the coriander with a pinch of salt. Add EVO to moisten and mix until a paste is formed.
In a large bowl combine the chickpeas with half of the coriander oil. Add roasted vegetables and chorizo and toss gently to combine.
To assemble, scatter baby spinach leaves over a large serving platter and arrange vegetable mixture on top. To finish, dress with remaining coriander oil and shavings of Pecorino.
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