Completed in a single: Roasted squash and chorizo salad with crispy chickpeas and feta

I really like this mix of caramelised roast squash, smoky chorizo and earthy chickpeas, refreshed with vibrant inexperienced kale leaves.


  • 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


  • 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.