Warm Butternut Squash and Double Chorizo Salad
with Ciabatta Croutons and Greek Style Cheese
This delicious Warm Butternut Squash and Double Chorizo Salad has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
½ unit(s)
Butternut Squash
1 sachet(s)
Central American Style Spice Mix
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
1 unit(s)
Lemon
1 sachet(s)
Dried Oregano
120 grams
Diced Chorizo
50 grams
Baby Leaf Mix
50 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Oil for Cooking
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the butternut squash (see ingredients for amount), halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.
Pop the butternut chunks onto a large baking tray. Drizzle with oil, sprinkle over the Central American style spice mix, then season with salt and pepper. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.
Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
Cut the ciabatta into roughly 2cm chunks. Zest and halve the lemon.
When the squash has roasted for 10 mins, add the sliced pepper to the same baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Return to the oven and roast for the remaining until the peppers are soft and slightly charred and the squash is golden, 15-18 mins.
While the veg roasts, pop the ciabatta chunks onto another medium baking tray in a single layer. Drizzle with oil, sprinkle over the dried oregano, then season with salt and pepper. Toss to coat well.
Bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.
In the meantime, heat the oil for cooking (see pantry for amount) in a medium frying pan on medium-high heat.
Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.
Once browned, carefully drain the oil from the chorizo into a large bowl - you'll use this for the dressing. Set the cooked chorizo aside.
Squeeze the lemon juice into the bowl of chorizo oil.
Add a good pinch of lemon zest and sugar for the dressing (see pantry for amount). Season with salt and pepper, then mix well.
When everything's ready, add the roasted butternut squash, pepper, croutons and baby leaf salad to the dressing and toss well. Taste and season with more salt and pepper if needed.
Share the warm butternut salad between your serving bowls.
Crumble over the Greek style salad cheese and sprinkle over the chorizo to finish.
Enjoy!
