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.
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