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Chorizo, Chickpea & Butternut Salad

Chorizo, Chickpea & Butternut Salad

Serves 6 - 8

1 small butternut squash, deseeded and cut into large cubes

1 tsp ground cumin

1 La Chinata Ñoras pepper , finely chopped

1 small handful of oregano or marjoram, chopped

Sea salt & freshly ground black pepper

3-4 Tbsp Salvagno extra virgin olive oil (EVO)

2 red onions, sliced into wedges

1 punnet cherry tomatoes

1 250g , peeled and sliced into rounds

1 small bunch coriander

1 325g jar El Navarrico chickpeas , drained and rinsed.

1 bag baby spinach, washed

75g Pecorino cheese


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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