I really like this mix of caramelised roast squash, smoky chorizo and earthy chickpeas, refreshed with vibrant inexperienced kale leaves.
SERVES 4
- 1.2kg butternut squash, seeds eliminated and reduce into massive chunks
- 400g can chickpeas, rinsed and drained
- 8 sprigs sage
- 420g (about 3) chorizo sausages, thickly sliced
- 60ml sherry vinegar
- 175g firmly packed shredded kale leaves
- 200g feta, damaged into massive chunks
- 24g flat-leaf parsley leaves
- lemon wedges, to serve
MARINADE
- 120g honey
- 80ml additional virgin olive oil
- 1 tbsp candy smoked paprika
- sea salt and cracked black pepper
- Preheat oven to 240C/ 220C fan/gasoline 9. To make the marinade, mix the honey, oil, paprika, salt and pepper.
- Place the squash, chickpeas and sage on a big baking tray lined with nonstick baking paper. Pour half the marinade excessive and toss to coat.
- Bake for half-hour, then add the chorizo and bake for an additional quarter-hour, or till the squash is cooked and caramelised.
- To make the dressing, mix the sherry vinegar and reserved marinade.
- In a big bowl, scrunch the kale and dressing collectively together with your fingers for two minutes.
- Serve the squash and chickpeas with the kale, feta, parsley and lemon wedges.