Butternut Squash, Chorizo and Chickpea Salad
Ingredients:
- 500g small, waxy salad potatoes, washed, skins left on
- 1 x small butternut squash, peeled and sliced
- 3 x whole unpeeled garlic cloves
- 2tsp olive oil
- Salt and freshly-ground black pepper, to taste
- 1 x 200g chorizo ring, sliced into rounds
- 1 x 400g tin chickpeas in water, rinsed and drained
- 150-200g baby spinach or mixed salad leaves of your choice, washed
- Handful flat leaf parsley leaves
- For the dressing:
- 2 tbsp balsamic vinegar
- 3tbsp extra virgin olive oil
How tasty does this Roasted Butternut Squash, Chorizo and Chickpea Salad look? It’s definitely made our list for dinner this week! Give it a try yourself!
Serves: 4
Cooking time: 1hr
How to make Butternut Squash, Chorizo & Chickpea Salad:
- Pre-heat oven to 190 deg°C, 375°F, Gas Mark 5.
- Parboil the potatoes for 10min or until almost cooked, but not quite, then drain and cool slightly.
- Halve the potatoes lengthways and toss in a large bowl with the butternut squash and unpeeled garlic cloves. Drizzle with 2tsp olive oil and season.
- Line a large baking tray with a piece of Bacofoil Non-Stick Foil – remember food should always touch the dull side to take advantage of the non-stick surface! Tip the potato and squash mixture into the tray and roast for 30min, carefully stirring halfway through.
- After 30min, add the chorizo and chickpeas, stir, then roast for another 10min. Set aside to cool a little.
- To make the dressing, whisk together the balsamic vinegar, olive oil and some seasoning in a small bowl or jug.
- Place the salad leaves in a large serving bowl and top with the roasted vegetables and chorizo. Scatter the parsley over the top. Drizzle with the dressing just before serving.
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