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
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.
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new and show how food brings us together. We rely on you to do this. And, when you donate, you'll become a member of The Splendid Table Co-op. It's a community of like-minded individuals who love good food, good conversation and kitchen companionship. Splendid Table Co-op members will get exclusive content each month and have special opportunities for connecting with The Splendid Table team.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.