zoom Squash, chorizo and sweet pepper salad

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    Squash, chorizo and sweet pepper salad

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    Squash, chorizo and sweet pepper salad

    • Preparation time: 10 minutes
    • Cooking time: 45 minutes


    1⁄2 large butternut squash, peeled, deseeded and cut into 1.5cm-thick wedges (about 600g prepared weight)
    1 1⁄2 tbsp olive oil
    1 large red onion, cut through the root into thin wedges
    4 rosemary sprigs
    230g jar Fragata Pimiento Piquillo Peppers, drained and halved
    100g cooking chorizo, sliced into 0.5cm-thick coins
    2 x 250g packs ready-cooed quinoa
    1 lemon, juice of 1⁄2 and 1⁄2 cut into wedges
    90g pack wild rocket


    1. Preheat the oven to 220oC, gas mark 7. Toss the squash with 1 tbsp oil in a large roasting tin and roast for 15 minutes. Lower the heat to 200oC, gas mark 6. Stir in the onion and rosemary, season and roast for a further 15 minutes.

    2.Add the piquillo peppers and chorizo and roast for another 10 minutes. Stir everything in the tin, then scatter over the quinoa. Roast for 5 minutes, ensuring the chorizo is piping hot throughout, then stir through the lemon juice.

    3. Arrange the roasted veg, quinoa and chorizo on a large sharing plate. Scatter with the rocket, drizzle over the remaining 1⁄2 tbsp oil, then serve with lemon wedges for squeezing over.

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    Cook's tip

    For a vegan alternative, serve the salad scattered with smoked almonds instead of chorizo.



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    5 stars