Done in one: Roasted squash and chorizo salad with crispy chickpeas and feta
I love this combination of caramelised roast squash, smoky chorizo and earthy chickpeas, refreshed with bright green kale leaves.
SERVES 4
- 1.2kg butternut squash, seeds removed and cut into large chunks
- 400g can chickpeas, rinsed and drained
- 8 sprigs sage
- 420g (about 3) chorizo sausages, thickly sliced
- 60ml sherry vinegar
- 175g firmly packed shredded kale leaves
- 200g feta, broken into large chunks
- 24g flat-leaf parsley leaves
- lemon wedges, to serve
MARINADE
- 120g honey
- 80ml extra virgin olive oil
- 1 tbsp sweet smoked paprika
- sea salt and cracked black pepper
- Preheat oven to 240C/ 220C fan/gas 9. To make the marinade, combine the honey, oil, paprika, salt and pepper.
- Place the squash, chickpeas and sage on a large baking tray lined with nonstick baking paper. Pour half the marinade over the top and toss to coat.
- Bake for 30 minutes, then add the chorizo and bake for a further 15 minutes, or until the squash is cooked and caramelised.
- To make the dressing, combine the sherry vinegar and reserved marinade.
- In a large bowl, scrunch the kale and dressing together with your hands for 2 minutes.
- Serve the squash and chickpeas with the kale, feta, parsley and lemon wedges.
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