This delicious salad has a lot going for it! Slightly sweet roast pumpkin, roast garlic, creamy butter beans and salty chorizo all together make one epic dish!
This salad is great for lunch in winter. You could make a big batch, portion it up and take it to work for lunch. Get a good quality chorizo for maximum flavour. Some are spicier than others, so pick one that caters to your taste buds. I usually use a firm, cured chorizo; if using raw soft chorizo sausage, cook it briefly first before slicing (it will be much easier to slice thinly) and frying it with the paprika.
- pumpkin 800g, skin left on and cut into thin wedges
- maple syrup 1 tablespoon
- olive oil 1 tablespoon
- garlic cloves from 1 bulb
- sweet paprika 1 teaspoon
- good quality chorizo sausage 150g, sliced (ensure GF if required)
- butter beans 1 x 390g can, drained
- flat leaf or italian parsley large handful, chopped
- extra-virgin olive oil 2 tablespoons
- balsamic vinegar 1 tablespoon
- lemon juice of 1
- cos lettuce leaves 4 handfuls, chopped
- pumpkin seeds, pine nuts, chopped almonds or walnuts 2 tablespoons
Preheat oven to 190 degC/375 Fahrenheit.
- Place pumpkin on an oven tray lined with baking paper, and drizzle over maple syrup and olive oil. Toss together well and season with salt and pepper. Place whole garlic cloves (unpeeled) on top.
- Roast for 30-35 minutes or until pumpkin is cooked through and slightly caramelised. Pop skin off garlic cloves (they should come off easily).
- Heat a little oil in a fry pan and fry chorizo and paprika for a few minutes until chorizo is slightly crispy.
- Toss butterbeans with parsley, extra virgin olive oil, balsamic vinegar, lemon juice, chorizo and its oil from the pan, juices from the cooked pumpkin and the roast garlic.
- To serve, arrange lettuce on plates, top with slices of pumpkin and bean and chorizo mixture. Scatter over pumpkin seeds or nuts.