This colourful salad combines spicy chorizo, sweet butternut pumpkin and creamy manchego cheese.
- Preheat oven to 180°C and line a roasting pan with baking paper. Add the pumpkin and onion, then sprinkle over chilli flakes, cumin and oregano. Season, and drizzle with 2 tablespoons oil, then toss to combine.
- Roast for 20-25 minutes until tender and slightly charred. Add tomato for the final 5 minutes of cooking. Allow to cool.Brush a chargrill pan with oil and heat over high heat. Add corn and cook, turning, for 10 minutes or until slightly charred. Slice the kernels from cobs and place in a bowl. Heat 1 tablespoon oil in a frypan over medium heat. Add chorizo and cook, turning, for 3-4 minutes until slightly charred. Transfer chorizo to a plate, reserving the oil in pan.
- To make the dressing, combine the vinegar, reserved pan oil and remaining 2 tablespoons oil in a bowl, then season.
- Add the pumpkin, onion, tomato, watercress and cheese to the corn, then toss to combine. Drizzle with the dressing, then serve.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set