Chorizo & Smashed Pumpkin Flatbreads
with Eggplant Salad & Pickled Onion
- Wheat
- Gluten
- Soy
- Milk
- Almond
- Brazil nut
- Walnut
- Peanuts
- Eggs
- Sulphites
- Hazelnut
- Macadamia
- Pistachio
- Pecan
- Pine nut
- Cashew
- Sesame
- May contain traces of allergens
- Fish
- Wheat
- Gluten
- Soy
Smash your way to a winner with these soft flatbreads topped with sweet roasted pumpkin and smokey pan-seared chorizo. Don’t forget the eggplant salad, pickled onion and a drizzle of garlic dip for flavour in every bite!
Ingredients
1
Eggplant
½
Red Onion
1 packet
Peeled Pumpkin Pieces
2
Garlic
200 g
Mild Chorizo
4
Flatbread
(Contains: Wheat, Gluten, Soy; May be present: Milk, Almond, Brazil nut, Walnut, Peanuts, Eggs, Sulphites, Hazelnut, Macadamia, Pistachio, Pecan, Pine nut, Cashew, Sesame)
1 packet
Mixed Salad Leaves
1 packet
Garlic Dip
(May be present: Eggs, Fish, Milk, Almond, Wheat, Gluten, Soy, Sesame)
Not included in your delivery
1 drizzle
olive oil
¼ cup
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Cut eggplant into bite-sized chunks.
• Place on a lined oven tray, season with salt and drizzle with olive oil .
• Spread out evenly and roast until tender, 20-25 minutes.
• Transfer to a large bowl and allow to cool slightly.
• Meanwhile, thinly slice onion (see ingredients).
• In a small bowl, combine the white wine vinegar and a good pinch of sugar
and salt. Scrunch sliced onion in your hands, then add to the pickling liquid.
Add enough water to just cover onion. Set aside.
• Place peeled pumpkin pieces and garlic cloves (unpeeled) on a second
lined oven tray.
• Drizzle with olive oil, season with salt and toss to coat.
• Roast until tender, 20-25 minutes. Squeeze roasted garlic from skin.
• Roughly mash garlic and pumpkin with a fork.
• When the pumpkin has 10 minutes remaining, thinly slice mild chorizo
into rounds.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chorizo until golden, 4-6 minutes.
• Drizzle (or brush) each flatbread with olive oil and season with salt. Bake
flatbreads directly on wire oven rack until heated through, 3 minutes.
• Drain pickled onion.
• To the bowl with cooled eggplant, add mixed salad leaves and a drizzle of
olive oil and white wine vinegar. Toss to combine and season to taste.
• Top each flatbread with smashed pumpkin, chorizo, some eggplant salad
and pickled onion.
• Drizzle over garlic dip and serve with remaining salad. Enjoy!
