Yield
Serves 4

Ingredients


  • 750g butternut pumpkin, peeled and cut into chunks
  • 6 eschalots (French shallots), peeled and quartered
  • 1 tablespoon extra virgin olive oil
  • 6 dried chorizo, cut into large pieces
  • 250g truss cherry tomatoes
  • 2 tablespoons marjoram or oregano leaves
  • 80g baby spinach leaves
  • Paprika dressing
  • 2 teaspoons smoked paprika
  • 2 tablespoons maple syrup
  • 2 tablespoons red wine vinegar



Preheat oven to 200°C (400°F). To make the paprika dressing, whisk together the paprika, maple and vinegar. Set aside.

Place the pumpkin and eschalots on a baking tray lined with non-stick baking paper and drizzle with the oil. Roast for 25 minutes, add the chorizo, tomato and marjoram to the tray and roast for a further 15 minutes or until the pumpkin is soft and the chorizo is golden and crisp.

Place the spinach, tomato, pumpkin, chorizo, eschalots and pan juices in a bowl with the dressing and toss gently to combine. Divide between plates to serve.

From The New Easy, by Donna Hay. HarperCollins, 2015.