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mediterranean pasta salad with chorizo

(photo 12), I’m not a big fan of complicated salad dressings. Stir well to coat and scatter the 75g (3oz) Spanish green olives stuffed with peppers, sliced. Voila! So happy you liked it! Which is why I decided it needed an update. […] Scrummy Lane – Pumpkin, Chorizo & Feta Salad  […], […] Scrummy Lane – Pumpkin, Chorizo and Feta Salad […], Your email address will not be published. So for those who were wondering, chorizo (pronounced either chor-eez-o, or chor-eeth-o) is  a type of Spanish pork sausage. 10. Cult ice cream brand Northern Bloc have launched their newest flavour and proceeds from every tub will be donated to support our theatre industry. Once the pasta has boiled, drain it and take the pyrex out of the oven (for an extra bit of luxury, feel free to drizzle your pasta with olive oil, this shall help separate it and add richness- my tummy doesn’t always accommodate this luxury, so chose wisely depending on how you feel) Imagine sticky roasted butternut squash, pan fried chorizo, tangy feta cheese & toasted pine nuts - tossed together with salad leaves and a honey balsamic vinaigrette. Serve the rest on the side. It really doesn't matter. Place in the oven at 180C (350F) and leave for 12 minutes (so it cooks same time as the pasta) or until the chorizo starts to crisp and the sauce has clearly thickened from the tomatoes. Take a pyrex dish and pour the contents of the saucepan into it. No questions asked. This has become one of my go-to recipes. We usually eat this butternut pumpkin salad with some fresh toasted bread drizzled with olive oil and salt (we do this a lot – it’s delicious!). A handful of olives and a sprinkling of parsley give this dish a fresh finish with a deep flash of green. The recipe works well with both normal and gluten free pasta and is a lovely warmer for the winter months. Home » Mediterranean » Roasted butternut squash, chorizo and feta salad. The artist reveals more about her battle with cancer. Drain the pasta and tip into the tomato mixture. 1. 6. Meanwhile, take a pan, fill it with your pasta, add boiling water, season with salt and double check how long it should cook for (gluten free pasta shall differ slightly to standard pasta) this shall be roughly 12 minutes. Punchy chorizo and sweet peppers come together here to make a delicious, and deceptively healthy, Spanish inspired pasta dish with a rich tomato sauce. 3. Fresh cherry tomatoes and basil leaves provide color and nutrients, as does a generous splash of antioxidant-packed red wine. Add the pepper and cook for a few minutes or so then add the tomatoes, herbs and chorizo. basil, oregano, mixed Italian herbs, or 2 sprigs fresh thyme, toasted fresh bread drizzled with olive oil and sprinkled with salt. https://olivetreekitchen.com/spinach-chorizo-red-pesto-penne You’ll find it in your average supermarket or even at a farmer’s market – you just might have to hunt it down a little. Preheat your oven to 200 degrees C (a little under 400F). Once the chorizo starts releasing its oils, reduce the heat and add the garlic (minced or finely chopped) and the chili flakes. Scatter the roasted pumpkin and chorizo over the salad leaves, then add the pine nuts and feta cheese. If the heat is too high the garlic will burn quickly. Just keep checking! All you really need to know is that chorizo is truly delicious. Thank you, Gina! These ingredients are both strongly flavoured, so a little goes a long way! 5. Thanks so much, Helen. Really appreciate you saying so! Woman & Home is part of Future plc, an international media group and leading digital publisher. Meanwhile cook the pasta in a large pan of salted boiling water until al dente. Your email address will not be published. Drizzle with olive oil and scatter with dried herbs, then grind over some salt and pepper to taste. 8. Please do … although I say it myself it was an exceptionally tasty salad! the pasta in boiling salted water for 10 mins until just tender. As an Amazon Associate, I earn a small percentage from qualifying purchases. One thing I'm doing as a part of healing decades of being malnourished is incorporating more organ meat in my diet. It has been updated (2019) to include new photos, text, step-by-step cooking instructions, and a how-to video. England and Wales company registration number 2008885. Meanwhile, fry the onion in the olive oil with the chorizo for 2-3 mins. You shouldn't need to add any extra oil to the pan because chorio generally contains enough fat … 12. In a large bowl toss together all salad ingredients. Add the cherry tomatoes and simmer for 5 mins. Whisk together the dressing ingredients in a small jug, then drizzle a little over the salad. I also like to add a bit of Greek yoghurt on the side, but that’s because I’m addicted to Greek yoghurt. Your email address will not be published. Stir well to coat and scatter the olives and parsley over the top. Preheat your oven to 200 degrees C (a little under 400F). This site uses Akismet to reduce spam. 2. the pasta and tip into the tomato mixture. Mix the chorizo mixture with the pasta, add some coarsely ground pepper and sprinkle with some finely cut fresh basil…. Shake often to get them evenly toasted! Season with salt and pepper. Of course, that isn’t really true, especially on a boiling hot day! Warm butternut squash, chorizo and feta salad step-by-step Peel and chop your butternut squash into small to medium chunks. Posts may contain affiliate links. You just might have to adjust the cooking time slightly. Nothing wrong with adding these things of course, but I think this particular salad recipe is flavourful enough and doesn’t need any added extras! Cook for about 5 minutes until there is a sufficient amount of oil in the pan. (as a light lunch or side, 2 to 3 as a main), deseeded, peeled and chopped into chunks (about half a large butternut squash, or most of a smaller one - amount doesn't have to be exact), or other dried herbs e.g. If the heat is too high the garlic will burn quickly. 10. It's worth using the best quality chorizo you can find for this recipe. Chop the shallots and chorizo thinly and add both to an OIL FREE saucepan on a medium-high heat. Learn how your comment data is processed. This recipe has always been a winner with friends and family, but because I’ve learnt to drain the majority of oil the chorizo produces, it means it’s now a winner with me too (no more pains)!

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