Warm Salad Of Roasted Butternut Squash, Chorizo and Chickpeas
A hearty salad with punchy flavours from Bacofoil®® Roasted squash pairs perfectly with chorizo and chickpeas in this warming and colourful salad dish. Quick and easy to make, this flavourful dish tastes great whether served hot or cold.
Cook Time Approx 1 hour
Serves 4 as a main course
Ingredients
500g new potatoes (a waxy salad variety is best), washed but skins left on
1 x small butternut squash, peeled and sliced
3 x whole unpeeled garlic cloves
2 tsp olive oil
Sea salt and black pepper
200g chorizo ring
1 x 400g tin chickpeas in water, rinsed and drained
150-200g baby spinach or mixed salad leaves of your choice (we used spinach and lambs lettuce), washed
Handful flat leaf parsley leaves
> For the dressing:
2tbs balsamic vinegar
3tbs extra virgin olive oil
Pinch sea salt and ground black pepper
Method
Preheat the oven to 170ºC fan/190ºC conventional/gas mark 5
Parboil the potatoes for 10 minutes 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 2 teaspoons of olive oil and season with a little sea salt and black pepper
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 vegetables into the tray and roast for 30 minutes, carefully stirring half way through
Add the chorizo and chickpeas, stir, then roast for another 10 minutes. Set aside to cool a little
Make the dressing by whisking together the balsamic vinegar, olive oil, salt, and pepper in a small bowl or jug. Place the spinach leaves in a large serving bowl or platter and top with the roasted vegetables and chorizo, scatter the parsley leaves over the top. Drizzle with the dressing just before serving.
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