Warm Pumpkin, Chorizo and Red Pepper Salad

After carving up my pumpkins for Halloween, I had plenty of this delicious fruit going spare and begging to be made into a winter warming salad. I have used pumpkin in risottos alongside bacon and in stews with traditional cumberland sausages, so I know that pumpkin and pork is a brilliant and trusted combination, especially with rosemary or sage. To spice things up a bit, this time I have used chorizo. Full of spice, full of rich smokiness, this dish is guaranteed to make these cold winter evenings much easier.

Ingredients:

1 Small Pumpkin

1/4 Sliced Chorizo Sausage

1/2 Red Pepper

3 Sprigs of Fresh Rosemary

Pinch of Sea Salt

Pinch of Cracked Black Pepper

Small Handful of Pine Nuts

Method:

Chop the pumpkin into bite size pieces and place into a saucepan. Add just enough water to cover the pieces and bring them to the boil with a pinch of salt. Keep them bubbling away until they begin to soften.

In a separate pan, fry slices or chunks of chorizo and pine nuts on a low heat with a few sprigs of rosemary. Don't add any oil or butter as the sausage will release plenty of flavoursome juices. Fry the slices until they are soft and juicy.

When the pumpkin has softened, drain the water away and add thinly sliced red pepper and continue to cook on a low heat for about five minutes. Then add chorizo and season to your taste. Add a splash of olive oil if necessary.

Serve straight away as a spicy, warming winter salad with bread or as a side to your pasta.

#pumpkin #redpepper #chorizo #sausage #spice #rosemary #warmsalad #pinenuts #side #rootvegetable #meat