It didn't take long for my thoughts to steer towards food. Earlier in the week I had already bought the ingredients for a salad recipe I came across whilst we were away. Now, to be honest, the thought of chowing my way through a plate of limp lettuce and cucumber is not exactly my idea of a great meal but luckily this recipe is far, far removed from that. Think roasted squash, spicy chorizo, yummy beans,...delicious!
I call it a boys' salad - it's big and satisfying, full of flavours and textures and would even fill up the hungriest of males. I made it for my lunch today and LOVED it - it certainly didn't leave me feeling hungry and really delivered on taste :-) If you prefer to make it vegetarian simply leave out the chorizo - it'll still be lovely. Luckily, I made enough to have another portion later in the week and as an added bonus I roasted a further batch of just squash at the same time which made good use of the already hot oven.
I can now honestly say that I just had a salad for lunch :-)
Roasted Squash & Chorizo salad (serves 4 - 6)
1 small butternut or onion squash, deseeded and cut roughly into bite-size pieces (no need to peel the squash)
1 dried chilli, chopped (or use chilli flakes or fresh chilli)
a small handful of oregano or marjoram, chopped (or 1 tsp dried)
sea salt and black pepper
2 red onions, roughly sliced
a small punnet of cherry tomatoes
a small bunch of coriander (chilantro), leaves, chopped
3 tablespoons extra virgin olive oil
150 - 200g chorizo, cut into rounds
150g cooked borlotti or pinto beans (tinned & drained is fine)
a small bag of baby spinach
100g Pecorino or parmesan cheese
- Preheat the oven to 190°C/375°F.
- Put the squash, chilli, chorizo and oregano in a roasting dish and season with salt and pepper. Roast for about 15 minutes before adding the onion slices and cherry tomatoes. If you don't use the chorizo sausage, add a good swig of vegetable or olive oil to coat everything - using the sausage, you won't need to do that.
- Roast everything for 30 - 40 minutes or until the squash is cooked.
- Meanwhile, pound the coriander/chilantro leaves in a pestle and mortar with a pinch of salt until you have a green paste (if you don't have a pestle & mortar, simply use a sharp knife on a chopping board). put in a bowl, cover with the extra virgin olive oil and set aside to infuse.
- Gently mix the roasted vegetables and beans together in a large bowl with a tablespoon of the coriander oil .
- Put some spinach leaves onto plates and divide the roasted ingredients equally. With a potato peeler, shave the cheese on top and drizzle each salad serving with the coriander oil.