Name: Chorizo, pumpkin and spinach salad
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1
Ingredients: 600g jap pumpkin or kent pumpkin, skin on, cut into 3 cm pieces; 2 x 125g Classic Chorizo, sliced; 40.00 ml craisins; 2 spring onions, chopped; 40.00 ml pepitas; 250g microwave brown rice and quinoa mix; 70g baby spinach leaves; 1 lemon, rind finely grated and juiced; 36.40 gm olive oil

Chorizo, pumpkin and spinach salad

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Prep Time:
10 minutes

Cook Time:
40 minutes

Total Time:
50 minutes

Flavorful salad with smoky chorizo & sweet pumpkin.

Ingredients:

600g jap pumpkin or kent pumpkin, skin on, cut into 3 cm pieces
2 x 125g Classic Chorizo, sliced
40.00 ml craisins
2 spring onions, chopped
40.00 ml pepitas
250g microwave brown rice and quinoa mix
70g baby spinach leaves
1 lemon, rind finely grated and juiced
36.40 gm olive oil

Instructions:

Preheat the oven to 180C/160C fan-forced. Line two large baking trays with non-stick baking paper, then spread out the pumpkin pieces and chorizo evenly. Give them a light spray with oil and season with salt and pepper. Bake for 40 minutes or until golden brown. Allow to cool briefly before serving.
In a large bowl, mix together craisins, spring onions, pepitas, rice mix, and spinach leaves. Stir in lemon rind.
Combine the pumpkin and chorizo with the salad, then drizzle 2 tablespoons of lemon juice and olive oil. Toss everything together and serve.

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