{Roasted Pumpkin, Tomato and Chorizo Salad}

I'm all over a warm salad at this time of year, this is a favourite of mine in the warm salad department, its so pretty and colourful especially if you use a mix of different coloured heirloom baby tomatoes.  My local supermarket sells mixed punnets and they include red, yellow, orange and even purple, they are so sweet to look at and even sweeter to eat after roasting, lovely little bursts of warm tomatoey goodness. And you can't go wrong with chorizo, what salad is not improved by crispy chorizo.


...the salad
quarter to half a pumpkin (I like kent), cut into chunks
pinch chilli flakes
handful of fresh oregano (or basil) leaves
1 big red onion, sliced thickly
1 punnet baby tomatoes
extra virgin olive oil
1 tbsp red wine vinegar
1 chorizo, sliced
2-3 handfuls baby spinach and rocket leaves
shaved parmesan
s+p

Preheat oven to 190.

Pop the pumpkin in a roasting dish and scatter over the chilli flakes, oregano and season with salt and pepper. Drizzle over just enough olive oil to coat the pumpkin and toss gently to combine. Pop in the oven and roast for 15 minutes.  Next add the red onion, give it a toss to coat in the oil and return to the oven for a further 10 minutes then add the whole baby tomatoes, toss and bake for a final 10-15 minutes until everything is nicely roasted.

Heat a frying pan over a medium heat and fry the chorizo slices for a couple of minutes each side until golden. Drain on kitchen paper to remove any excess oil.
Pop the salad leaves on a platter and then add the roasted vegetables and the chorizo, drizzle over the red wine vinegar and finish with the parmesan shavings.