Get a good quality chorizo for maximum flavour. Some are spicier than others, so pick one that caters to your taste buds. I usually use a firm, cured chorizo; if using raw soft chorizo sausage, cook it briefly first before slicing (it will be much easier to slice thinly) and frying it with the paprika.
Ingredients
| 800 g | Pumpkin, skin left on, cut into thin wedges |
| 1 Tbsp | Olive oil |
| 1 Tbsp | Maple syrup |
| 1 head | Garlic, approximately 12 cloves |
| 1 tsp | Sweet paprika |
| 150 g | Chorizo sausages, good quality, sliced |
| 1 can | Butter beans, 390g, drained |
| 1 handful | Flat leaf (Italian) parsley, or Italian parsley, chopped |
| 2 Tbsp | Extra virgin olive oil |
| 1 Tbsp | Balsamic vinegar |
| 1 | Lemon, juice only |
| 4 handfuls | Cos lettuce leaves, chopped, or baby cos lettuce leaves |
| 2 Tbsp | Pumpkin seeds, pine nuts, chopped almonds or walnuts |
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Directions
- Heat oven to 190C. Place pumpkin on an oven tray lined with baking paper.
- Drizzle over maple syrup and olive oil. Toss together well and season with salt and pepper. Place unpeeled whole garlic cloves on top.
- Roast for 30-35 minutes or until pumpkin is cooked through and slightly caramelised. Pop skin off garlic cloves, they should come off easily.
- Heat a little oil in a frying pan and fry chorizo and paprika for a few minutes until chorizo is slightly crispy.
- Toss butter beans with parsley, extra virgin olive oil, balsamic vinegar, lemon juice, chorizo and its oil from the pan, juices from the cooked pumpkin and the roast garlic.
- Arrange lettuce on plates, top with slices of pumpkin and bean and chorizo mixture. Scatter over pumpkin seeds or nuts and serve.
