Chicken, Chorizo & Roast Pumpkin Salad
with Cucumber & Herby Mayonnaise
Smokey, sweet and seriously delicious! This hearty salad brings together crispy chorizo, diced chicken, caramelised pumpkin and crunchy fresh veggies, all drizzled with a zesty herby mayo. It’s a flavour-packed bowl of goodness that’s anything but boring!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
peeled pumpkin pieces
1 packet
Mild Chorizo
1
Cucumber
1
Radish
½
Lemon
1 packet
Mixed Salad Leaves
1 packet
Diced Chicken
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Place peeled pumpkin wedges on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• 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.
• Divide chicken and chorizo salad between bowls. Top with roast pumpkin. • Drizzle over dill & parsley mayonnaise. Enjoy!
