Chicken, Chorizo & Roast Pumpkin Salad

• Meanwhile, cut mild chorizo into 1cm chunks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add diced chicken and chorizo, then cook, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a large bowl.

• When the pumpkin has 5 minutes remaining, slice cucumber into half-moons. Thinly slice radish. Slice lemon into wedges. • To the bowl with the chicken and chorizo, add cucumber, radish, mixed salad leaves, a generous squeeze of lemon juice and a drizzle of olive oil. Season to taste.