Chorizo, Chickpea & Pumpkin Salad
4
peopleServes
10
minutesPreparation Time
20
minutes OvenCooking Time
Ingredients
- 250 g chorizo, sliced
- 500 g pumpkin, peeled and thinly sliced
- 1 tsp McCormick Adjustable Grinder Sea Salt
- 1 tsp McCormick Adjustable Grinder Black Peppercorns
- 1 tsp
- 1 tsp McCormick Basil Leaves
- 1 tsp McCormick Garlic Powder
- 1 tbsp oil
- 400 g can chickpeas, drained
- 100 g baby rocket and spinach, washed
- 1 tbsp oil
- 1/4 cup red wine or balsamic vinegar
Directions
- Preheat oven to 180°C.
- Combine chorizo, pumpkin, McCormick Salt, Pepper, Rosemary, Basil and oil onto a baking tray lined with greaseproof paper. Bake for 15 minutes or until pumpkin is cooked and then allow to cool.
- In a large bowl toss together the chickpeas, rocket, spinach, cooled pumpkin & chorizo mixture, oil and vinegar. Mix well and serve.
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