adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Roast pumpkin with chorizo and olives
Roast pumpkin with chorizo and olives
0 Likes
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Showcase this irresistible Middle-Eastern roasted pumpkin salad!
Ingredients:
  • 2kg small jap pumpkin, washed, halved, seeded, cut into 24 wedges
  • 250g chorizo
  • 80g (1/2 cup) kalamata olives
  • 30g (1/4 cup) green olives
  • 1 bulb garlic, cloves separated, unpeeled
  • 1 long red chilli, seeded, finely chopped
  • 80g piece day-old rustic-style bread, torn
  • 6 sprigs thyme
  • 1 1/2 tsp sumac (see top tips)
  • 100ml extra virgin olive oil
  • 1 lemon, zested, juiced
Instructions:
  • Preheat your oven to 220°C fan-forced with a very large roasting pan or 2 smaller pans inside to ensure the pumpkin roasts evenly without overcrowding.
  • Combine pumpkin, chorizo, olives, garlic, chilli, bread, and thyme in a large bowl. Sprinkle with sumac, pour 60ml (1/4 cup) oil, season with salt and pepper, and mix well using your hands. Spread the mixture in a roasting pan and roast for 25 minutes, turning halfway through, until the pumpkin is golden and tender. Serve on a platter.
  • In a bowl, whisk together 2 tablespoons of oil, lemon zest, and juice until well combined. Season to taste and drizzle over the pumpkin before serving.

Similar Recipes