Maple pumpkin, garlic, bean and chorizo salad
Get a good quality chorizo for maximum flavour. Some are spicier than others, so pick one that caters to your taste buds. I usually use a firm, cured chorizo; if using raw soft chorizo sausage, cook it briefly first before slicing (it will be much easier to slice thinly) and frying it with the paprika.
|800 g||Pumpkin, skin left on, cut into thin wedges|
|1 Tbsp||Olive oil|
|1 Tbsp||Maple syrup|
|1 head||Garlic, approximately 12 cloves|
|1 tsp||Sweet paprika|
|150 g||Chorizo sausages, good quality, sliced|
|1 can||Butter beans, 390g, drained|
|1 handful||Flat leaf (Italian) parsley, or Italian parsley, chopped|
|2 Tbsp||Extra virgin olive oil|
|1 Tbsp||Balsamic vinegar|
|1||Lemon, juice only|
|4 handfuls||Cos lettuce leaves, chopped, or baby cos lettuce leaves|
|2 Tbsp||Pumpkin seeds, pine nuts, chopped almonds or walnuts|
- Heat oven to 190C. Place pumpkin on an oven tray lined with baking paper.
- Drizzle over maple syrup and olive oil. Toss together well and season with salt and pepper. Place unpeeled whole garlic cloves on top.
- Roast for 30-35 minutes or until pumpkin is cooked through and slightly caramelised. Pop skin off garlic cloves, they should come off easily.
- Heat a little oil in a frying pan and fry chorizo and paprika for a few minutes until chorizo is slightly crispy.
- Toss butter beans with parsley, extra virgin olive oil, balsamic vinegar, lemon juice, chorizo and its oil from the pan, juices from the cooked pumpkin and the roast garlic.
- Arrange lettuce on plates, top with slices of pumpkin and bean and chorizo mixture. Scatter over pumpkin seeds or nuts and serve.