We love this salad! The natural sweetness of the pumpkin, paired with the smokey and slightly spicy chorizo, walnut crumb and creamy whipped feta, all balanced out with crisp fresh cos lettuce.
This Week
2 Dec - 8 Dec
Roasted Pumpkin with a Chorizo, Walnut Crumb, Whipped Feta and Crunchy Cos
- Under 1 hour
- 4
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Meal Prep Guide
Pre-chop the pumpkin. (Store in an airtight container in the fridge).
- Chop ½ a large pumpkin into bite-sized cubes.
Make the whipped feta. (Store in an airtight container in the fridge).
Ingredients:
- 100g feta cheese
- ¼ cup greek yoghurt
- ½ lemon (juice)
- 1 garlic clove
Method:
- Add all of the ingredients to a blend or food processor and blend until smooth and creamy.
Make the salad dressing. (Store in a glass jar in the fridge)
Ingredients:
- 3 Tbsp olive oil
- 1 Tbsp apple cider vinegar
- ½ lemon (juice)
- 1 tsp dijon mustard
- 1 tsp honey or maple syrup
Method:
- To make the salad dressing add all of the ingredients into a small glass jar and shake well to combine.
Tips
Tips
- When roasting the pumpkin, make sure that you don’t overcrowd the tray as this stops the pumpkin from crisping up.
- Chorizo has a high fat content, which not only adds flavour, but also means there’s no need to use oil when frying it.
- If you’re making the whipped feta in a blender instead of a food processor you may need to add a touch of lemon juice or some olive oil to get it to blend.
Shortcuts
- Omit the whipped feta and simply crumble over the feta.
- Finely slice the chorizo instead of removing the casing and crumbling.
Shortcuts
Vegetables
- You can swap out the pumpkin for roasted sweet potato or carrots.
- Swap out the cos for iceberg lettuce, rocket or baby spinach.
Protein
- For a vegetarian option, double the amount of walnuts and toast them in a little olive oil or butter. Add 1 clove of crushed garlic and a pinch of smoked paprika, cumin and coriander.
- If you’re feeling hungry add some chicken. Simply bake chicken thighs or breast while the pumpkin is cooking, slice and toss through the salad.
Other
- Swap out the walnuts for breadcrumbs or pecans.
Ingredients
Roasted pumpkin
- ½ large pumpkin (cut into cubes)
- Olive oil
- Salt and pepper
Chorizo, walnut crumb
- 150g chorizo
- ⅓ cup walnuts (finely chopped)
Whipped feta
- 100g feta cheese
- ¼ cup greek yoghurt
- ½ lemon (juice)
- 1 garlic clove
Dressing
- 3 Tbsp olive oil
- 1 Tbsp apple cider vinegar
- ½ lemon (juice)
- 1 tsp dijon mustard
- 1 tsp honey or maple syrup
- 1 bag baby cos, 120g (roughly torn)
Method
- Preheat the oven to 200 degrees fan bake.
- Add the pumpkin to a baking tray, drizzle generously with olive oil and season with salt and pepper. Pop in the oven to roast for 30-40 minutes until golden brown and cooked through.
- While the pumpkin is cooking, you can prepare the rest of the salad ingredients. To make the whipped feta, simply add all the ingredients to a blender or food processor and blend until smooth and creamy.
- To make the walnut and chorizo crumb, peel the casing away from the chorizo and use your hands to crumble the meat into little bits. Heat a small frypan over medium-high heat and add the chorizo. Cook for a couple of minutes or until it starts to brown and turn crispy.
- Add the walnuts and toast for a couple of minutes. Remove from the heat and allow to cool.
- To make the salad dressing, add all the ingredients into a small glass jar and shake well to combine.
- Once the pumpkin has cooked, allow it to cool slightly before assembling the salad, as you don’t want the heat to wilt the crunchy cos.
- To assemble the salad add the cos to a large salad bowl or platter, pour over the dressing and toss gently to ensure all of the leaves are coated in the dressing.
- Add the roasted pumpkin and then sprinkle over the chorizo, walnut crumb. Finish off by dolloping over the whipped feta.
Variations
Vegetables
- You can swap out the pumpkin for roasted sweet potato or carrots.
- Swap out the cos for iceberg lettuce, rocket or baby spinach.
Protein
- For a vegetarian option, double the amount of walnuts and toast them in a little olive oil or butter. Add 1 clove of crushed garlic and a pinch of smoked paprika, cumin and coriander.
- If you’re feeling hungry add some chicken. Simply bake chicken thighs or breast while the pumpkin is cooking, slice and toss through the salad.
Other
- Swap out the walnuts for breadcrumbs or pecans.
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