11 February 2014

Roasted Pumpkin & Chorizo Salad

A balmy summer evening & another BBQ & the need for a salad & the desire for something a little different.  I think the chillies & tomatillos ripening in the garden are sending me on a bit of Mexican phase!  So browsing through Thomasina Miers Mexican Food Made Simple I came across this hearty one.  Not a shy retiring type this one, more of a bold “hello I’m here...look at me!” type. Roasted pumpkin, spicy chorizo, sweet cherry tomatoes & roasted red onions drizzled in coriander oil, oh & just a few shavings of Pecorino.

Roasted Pumpkin & Chorizo Salad, adapted from Thomasina Miers Mexican Food Made Simple


Quarter of a medium pumpkin, cut in to 1cm thick wedges
A good pinch chilli flakes
1/4 cup oregano leaves
Olive oil
1 red onion, sliced
1 cup cherry tomatoes
Bunch coriander leaves, chopped
3 tbsp extra virgin olive oil
1 chorizo, sliced on the diagonal*
2-3 handfuls baby spinach leaves
A few pecorino shavings to garnish
Salt & pepper

*I used Salash...the hot one...my favourite


Pre heat oven to 190C/375F

Place the pumpkin on a roasting dish & scatter over the chilli flakes, oregano & season with salt & pepper.  Drizzle over just enough olive oil to coat the pumpkin & toss gently to combine.  Pop in the oven roast for 15 minutes & then add the onion & turn to coat in the oil. After another 10 minutes add the cherry tomatoes & cook for another 10 -15 minutes until everything is nicely roasted.

While the veg are roasting place the coriander leaves & a pinch of salt in a pestle & mortar & pound to a  paste.  Add the olive oil, stir & set aside.

Heat a frying pan over a medium heat & fry the chorizo for a couple of minutes each side.  Drain on kitchen paper to remove any excess oil.

Place the roast vegetables in a large bowl & add a tablespoon of the coriander oil & gently mix them all together. Arrange the baby spinach leaves on a platter & top the roasted vegetables.  Top with a few shavings of pecorino & drizzle over the rest of the coriander oil.

This salad could almost be a meal on its own but also great as part of a BBQ. It’s got sweet, spicy, fresh & nice little hit of chilli.

If you like this you might like this Haloumi & Chorizo Salad



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