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Chorizo, pumpkin and corn salad
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Colorful salad with spicy chorizo, sweet pumpkin, and creamy manchego cheese.
Ingredients:
  • 1 butternut pumpkin, peeled, cut into 2cm pieces
  • 2 red onions, cut into wedges
  • 1 tsp dried chilli flakes
  • 2.50 gm ground cumin
  • 82.50 ml oregano leaves, chopped
  • 100ml olive oil, plus extra to brush
  • 250g vine-ripened cherry tomatoes
  • 2 corn cobs, husks removed
  • 2 chorizos, sliced
  • 20.00 ml red wine vinegar
  • 120g watercress or baby spinach leaves
  • 100g shaved manchego cheese (see notes)
Instructions:
  • Preheat your oven to 180°C. Line a roasting pan with baking paper. Place the pumpkin and onion in the pan, sprinkle with chili flakes, cumin, and oregano. Season with salt and pepper, drizzle with 2 tablespoons of oil, and toss everything together.
  • Roast the vegetables for 20-25 minutes until tender and slightly charred. Add tomatoes for the last 5 minutes of cooking. Let them cool. Brush a chargrill pan with oil and heat over high heat. Cook the corn for about 10 minutes until slightly charred, then slice the kernels off the cobs and place them in a bowl. In the frypan with the chorizo oil, sauté the chorizo for 3-4 minutes until slightly charred. Transfer chorizo to a plate, keeping the pan oil.
  • Combine the vinegar, pan oil, and 2 tablespoons oil in a bowl. Season to taste.
  • Combine the pumpkin, onion, tomato, watercress, and cheese with the corn, then toss everything together. Drizzle with the dressing and serve.

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