I LOVE pumpkin. One of my favourite dishes is pumpkin curry but that doesn’t mean I know how to make a good one. While I keep crafting my skills trying to find the perfect pumpkin curry recipe, I like to make use of one of this season’s star foods in a warm salad. This is my take on Thomasina Miers’ chorizo and squash salad as seen in Mexican food made easy.
This is a simple but absolutely delicious pumpkin (or squash), chorizo and beans warm salad. Between prep and cooking, it took me 45-50 mins to make. That is, right there, what I call a realistic cooking time!
You will need a small pumpkin or squash, chorizo sausage, a can of white or borlotti beans, cherry tomatoes on the vine, chillies, about 1 tbsp of ground cumin, 2-3 garlic cloves, 1 red onion, small bunch of oregano, small bunch of coriander, a bunch of spinach, some olive oil and a lime.
Pre-heat oven at 190°C/375°F/gas mark 5.
Peel and chop the pumpkin or squash into big chunks. Add to a baking tray with big chunks of red onion, the tomatoes and the garlic cloves, smashed to release the oils. Add the cumin, some really finely chopped chillies and some roughly chopped oregano to the tray. Sprinkle some olive oil, season it and toss together.
Let it bake for about 35 mins or until the edges of the pumpkin have started to brown and it’s cooked through. Don’t forget to toss it a bit half way through.
Get your pestle and mortar out and pound the coriander with some sea salt until you get a green paste. Add 4–5 tbsp of olive oil to make the dressing for the salad.
Once that is done and while the veggies are still in the oven, cut the chorizo sausages into slices. Do it with a diagonal cut and you’ll get nicer looking, bigger pieces. Add to a frying pan and fry slightly. Meanwhile, wash and drain the beans well. Add to the pan and let them warm up and coat in the chorizo fat. (YUM!)
It’s pretty much ready to serve!
Serve on a bed of spinach and add some dressing to taste. Squeeze some lime over it and dig in! Enjoy!