SALAMI SPECIALTY GOODS BACON PATTIES SAUSAGES

Mexican Chorizo Salad with Butternut Squash

 

  • 1 small butternut squash cut into cubes
  • 1 large red chilli chopped
  • 1 t cumin seeds
  • 1 t dried oregano
  • 1 t sweet paprika Olive oil
  • 1 Red onion, sliced
  • 1 punnet cherry tomatoes, halved
  • 1 bunch fresh coriander leaves, chopped
  • 2 cups baby spinach
  • Blackball Salami Chorizo (3 pack)

 

Preheat the oven to 180 ̊ C. Place the butternut into a roasting dish and add the chilli, cumin, oregano, paprika and olive oil. Season with salt, mix well and roast for 20 minutes. Add the tomatoes and red onion to the roasting dish and bake for a further 20 minutes. Meanwhile, slice the chorizo on an angle and lightly fry for a few minutes on each side and then transfer to a plate. Remove the dish from the oven and place vegetables in a large bowl. Gently stir through the coriander and spinach and then top with the chorizo.