• Yield: Serves 4


  • 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.