Pumpkin chorizo and quinoa salad HERO

Pumpkin, chorizo and quinoa salad recipe

9 ratings

See method

  • Serves 4
  • 20 mins to prepare and 20 mins to cook
  • 850 calories / serving

Ingredients

  • 1kg (2lb) pumpkin, peeled, deseeded and sliced
  • 3tbsp olive oil
  • 1x30g pack sage, half chopped
  • 1 garlic clove, crushed
  • 2 x 200g packs Tesco Finest Piccolo tomatoes, halved
  • 300g (10oz) quinoa
  • 225g (7½oz) chorizo, peeled and chopped
  • 25g sunflower seeds

For the dressing

  • 2tsp grainy mustard

For the dressing

  • 3 tbsp red wine vinegar

For the dressing

  • 125ml (4fl oz) extra-virgin olive oil

Each serving contains

  • Energy

    3550kj
    850kcal
    43%
  • Fat

    61g 87%
  • Saturates

    12g 60%
  • Sugars

    14g 16%
  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 54.8g Protein 24.8g Fibre 5.4g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Mix the pumpkin in a bowl with 2 tablespoons of oil, the garlic and the chopped sage. Season and tip onto a roasting tray. Cook for 25 minutes until tender. Put the tomatoes on another tray, season and cook in the oven for about 10 minutes, until just soft.
  2. For the dressing, whisk the mustard, vinegar, and the oil. Season and set aside.
  3. Put the quinoa in a pan with plenty of water, bring to the boil, and simmer for 7-8 minutes until al dente. Drain and set aside.
  4. Fry the chorizo for 3-4 minutes until crispy. Remove and strain the fat if desired. Heat the remaining oil in a pan and fry the whole sage leaves for 2-3 minutes until crisped up. Transfer onto kitchen paper.
  5. To serve, mix the pumpkin, tomatoes and chorizo into the quinoa, sprinkle with sunflower seeds, drizzle with dressing and top with the crisp sage leaves.

See more Halloween recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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