Thursday, 20 June 2013

Warm Chorizo, Pumpkin and Corn Salad


Things that are for real:

  • If you go to the grocery store straight after running 6 kilometers of interval sprints without showering and changing (and putting on mascara and lip gloss), you'll definitely bump into an old boy friend.
  • If you finally give in and buy those cute boots you've been tormenting yourself with for weeks, they'll be on sale the very next week.
  • If you plan a barbecue, it will rain, or be sweltering hot, or windy, or all three.
  • If you wait until the movie crowds have all-but-gone so that you don't have to queue, you'll miss the movie all-together, it'll be long gone.
  • And if you fry chorizo and throw it into a salad, that salad will be improved tenfold.

I know these things.

Warm Chorizo, Pumpkin and Corn Salad
slightly adapted from Delicious
Serves 4

1 butternut pumpkin, peeled, cut into 2cm pieces
2 red onions, cut into wedges
1 teaspoon dried chilli flakes
1 teaspoon ground cumin
1 tablespoon dried oregano
100ml olive oil, plus extra to brush
250g vine-ripened cherry tomatoes
4 corn cobs, husks removed
2 chorizos, sliced
1 tablespoons red wine vinegar
120g watercress and  baby spinach leaves
100g shaved manchego cheese

Make the Salad:
Preheat oven to 180 degrees C and line a roasting pan with baking paper. Add the pumpkin and onion, then sprinkle over chilli flakes, cumin and oregano. Season, and drizzle with 2 tablespoons oil, then toss to combine.

Roast for 20-25 minutes until tender and slightly charred. Add tomato for the final 5 minutes of cooking. Allow to cool slighty.

Brush a chargrill pan with oil and heat over high heat. Add corn and cook, turning, for 10 minutes or until slightly charred. Slice the kernels from cobs and place in a bowl.

Heat 1 tablspoons of the oil in a frying pan over medium heat. Add chorizo and cook, turning, for 3-4 minutes until slightly charred. Transfer chorizo to a plate, reserving the oil in pan.

Add the pumpkin, onion, tomato, watercress and cheese to the corn, then toss to combine. Drizzle with the dressing, then serve.

Make the Dressing:
Combine the vinegar, reserved pan oil and remaining 2 tablespoons of the oil in a bowl, then season.


  1. I love everything int this salad. It's really original and it looks so damn delicious! I love it!

  2. The salad is so vibrant looking. Really love Chorizo.

  3. Chorizo, pumpkin and corn... melt my heart.

  4. Beautiful salad, and dare I say that It's worth putting up with all that other stuff if you get to eat this at the end of your day?

  5. Oh, I love this salad! So colourful and fresh looking. Hubby makes a similar one, it is one of the few things he can cook:)

  6. Thanks Gabrielle. Everything really compliments each other in this salad.

  7. Hey Patty: I love chorizo too. I think you can jazz up just about anything with is.

  8. Thanks Maria. Totally worth it.

  9. Hey Sara. If this is the only thing your husband can cook, then you're a lucky woman.