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Squash, chorizo and sweet pepper salad
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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.
For a vegan alternative, serve the salad scattered with smoked almonds instead of chorizo.
Typical values per serving:
Per serving 1901kJ
Good Health/2 of your 5 a day/gluten free
This recipe was first published in February 2022.