Butternut Squash, Chorizo and Feta Salad
🍏 A fabulously tasty salad that is anything but boring with the addition of chorizo.
Serves 2 to 4
Half a butternut squash, cut into 2cm cubes
Olive oil
200g chorizo, thinly sliced
2 handfuls of rocket
2 handfuls of baby spinach
200g feta cheese
Balsamic vinegar
1️⃣ Preheat the oven to 200C. Place the butternut squash in a roasting tin drizzle with 2 tbsp olive oil and season with salt and pepper. Roast for 30 minutes giving the tin a shake halfway through. Once brown remove the squash and set aside to cool.
2️⃣ While the squash is roasting, place the chorizo slices in a frying pan in a single layer over a medium heat. Once they start curling at the edges, turn them over with tongs and cook for another minute.
3️⃣ Transfer the chorizo onto a plate lined with kitchen paper to absorb the excess oil and leave to cool.
4️⃣ Mix the rocket and spinach leaves in a large bowl or serving platter. Crumble over the feta and add the roasted butternut squash and chorizo.
5️⃣ Dress with olive oil and balsamic vinegar, toss the salad well and serve.
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