Prep 20 mins
Cook 35 mins
Flavor galore! This is a spin on a Thomasina Miers recipe from her book, "Mexican Food Made Simple".
- 1 small butternut squash, deseeded and cut roughly into 2 inch pieces
- 1 -2 red chili pepper, finely chopped
- 1 teaspoon cumin seed, crushed
- 1 small handful fresh oregano (can substitute 1 teaspoon dried) or 1 small marjoram, chopped (can substitute 1 teaspoon dried)
- vegetables or olive oil
- sea salt
- black pepper
- 1 red onion, roughly sliced
- 2 cups grape tomatoes
- 2 handful cilantro leaves, chopped
- 3 -4 tablespoons extra virgin olive oil
- 3⁄4-1 lb hard chorizo sausage
- 1 (15 ounce) can pinto beans, drained and rinsed
- 3 cups Baby Spinach (about a 6 oz. bag)
- pecorino cheese
- Preheat the oven to 375 degrees.
- Put the squash, chilli, cumin and oregano in a roasting dish with enough oil to coat lightly and season well with salt and pepper. Roast for about 15 minutes before adding the onion slices, turning to coat them in the oil. Roast for a further 10 minutes before adding the baby tomatoes and cooking for a final 10 minutes.
- Slice chorizo into thin slices and pan fry for 2-3 minutes. Once seared drain on paper toweling.
- Meanwhile, pound the cilantro leaves in a pestle and mortar with a pinch of salt until you have a green paste. Cover with the extra virgin olive oil; set aside.
- Gently mix the roasted vegetables and beans together in a large bowl with a tablespoon of the coriander oil and the spinach leaves.
- Divide the salad among four to six plates, adding pieces of the grilled chorizo. With a potato peeler, shave the Pecorino on top and drizzle with the cilantro oil.