Hot chorizo salad with butternut squash & baby tomatoes

This is from a magazine I picked up at the airport and a recipe by MasterChef 2005 winner Thomasina Miers. It is also a bit fussier than I would normally put up with – it was the squash-cumin combination that got my attention. I am told that the effort was worth it, hence blogging it here for reference and others’ enjoyment.

Preparation time: 15 minutes (that’s optimistic, it’s more like 30 minutes what with peeling the squash).
Cooking time: 40 minutes

Ingredients

1 small butternut squash de-seeded and cut into 5cm pieces
1 dried chilli, chopped
1 tsp ground cumin seeds
handful of oregano or marjoram
olive oil
2 red onions, chopped
punnet of baby tomatoes
small bunch coriander, chopped
4 large chorizo cooking sausages, bias cut into long rounds
150g cooked borlotti or pinto beans (I didn’t have any of these so left out, hardly noticed!)
baby spinach
100g Pecorino cheese

Step 1: Preheat oven to 190C/375F/gas mark 5. Put squash, chilli, cumin and oregano in a roasting dish, coat lightly with oil, season. Roast for 15 mins and add onion. Roast for 10 mins then add tomatoes. Roast for a final 10 mins.

Step 2: Pound the coriander leaves to a paste with a pestle and mortar, then add a pinch of salt. Cover with olive oil.

Step 3: Over a medium heat, fry chorizo 2 to 3 mins. Drain.

Step 4: Mix the veg and beans with coriander oil, spinach and chorizo. Add shaved Pecorino and oil.

The result is very tasty indeed.

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