roasted pumpkin and chorizo salad
- 750g butternut pumpkin, peeled and cut into chunks
- 6 eschalots (French shallots), peeled and quartered
- 1 tablespoon extra virgin olive oil
- 6 dried chorizo, cut into large pieces
- 250g truss cherry tomatoes
- 2 tablespoons marjoram or oregano leaves
- 80g baby spinach leaves
paprika dressing
- 2 teaspoons smoked paprika
- 2 tablespoons maple syrup
- 2 tablespoons red wine vinegar
- Preheat oven to 200°C (400°F). To make the paprika dressing, whisk together the paprika, maple and vinegar. Set aside.
- Place the pumpkin and eschalots on a baking tray lined with non-stick baking paper and drizzle with the oil. Roast for 25 minutes, add the chorizo, tomato and marjoram to the tray and roast for a further 15 minutes or until the pumpkin is soft and the chorizo is golden and crisp.
- Place the spinach, tomato, pumpkin, chorizo, eschalots and pan juices in a bowl with the dressing and toss gently to combine. Divide between plates to serve. Serves 4
Photography: William Meppem
© DONNA HAY GROUP
