Pumpkin, chorizo and quinoa salad
- Ingredients
- 1kg (2lb) pumpkin, peeled, deseeded and sliced
- 3tbsp olive oil
- 1x30g pack sage, half chopped
- 1 garlic clove, crushed
- 2x200g packs Finest Piccolo tomatoes, halved
- 300g (10oz) quinoa
- 225g (7½oz) chorizo, peeled and chopped
- 25g (1oz) sunflower seeds
- For the dressing
- 2tsp grainy mustard
- 3 tbsp red wine vinegar
- 125ml (4fl oz) extra-virgin olive oil
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.
For the dressing, whisk the mustard, vinegar, and the oil.
Season and set aside.
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.
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.
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.
Read more at https://realfood.tesco.com/recipes/pumpkin-chorizo-and-quinoa-salad.html#fUdUKdLwTzPyOVUv.99
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