Chorizo, pumpkin and corn salad

Recipes / Salads

This colourful salad combines spicy chorizo, sweet butternut pumpkin and creamy manchego cheese.

Recipe «Chorizo, pumpkin and corn salad» presented in category Recipes / Salads, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 1 butternut pumpkin, peeled, cut into 2cm pieces, 2 red onions, cut into wedges, 1 tsp dried chilli flakes, 1 tsp ground cumin, 1/3 cup oregano leaves, chopped , 100ml olive oil, plus extra to brush, 250g vine-ripened cherry tomatoes, 2 corn cobs, husks removed , 2 chorizos, sliced, 1 tbsp red wine vinegar, 120g watercress or baby spinach leaves, 100g shaved manchego cheese.

Ingredients:

  • 1 butternut pumpkin, peeled, cut into 2cm pieces 
  • 2 red onions, cut into wedges 
  • 1 tsp dried chilli flakes 
  • 1 tsp ground cumin 
  • 1/3 cup oregano leaves, chopped 
  • 100ml olive oil, plus extra to brush 
  • 250g vine-ripened cherry tomatoes 
  • 2 corn cobs, husks removed 
  • 2 chorizos, sliced 
  • 1 tbsp red wine vinegar 
  • 120g watercress or baby spinach leaves 
  • 100g shaved manchego cheese 

Instructions

  1. 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.
  2. 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.
  3. To make the dressing, combine the vinegar, reserved pan oil and remaining 2 tablespoons oil in a bowl, then season.
  4. Add the pumpkin, onion, tomato, watercress and cheese to the corn, then toss to combine. Drizzle with the dressing, then serve.