Mexican squash and chorizo salad

22 May

Squash and Chorizo salad

With a recently diagnosed coeliac daughter it’s all too easy to forget that the rest of the family can eat gluten to their heart’s content. I even found myself dusting a plate of courgette cakes that the children would never be touching with gluten-free flour instead of the real thing. My creativity seems to be reserved for making suitable gluten-free meals instead of delicious new meals for me to enjoy. So here’s an exception.

This salad was not trivial to prepare, but it was delicious – moreish, spicy and filling (if something can be moreish and filling all at once).

It’s based on a recipe from Thomasina Miers Mexican Food Made Easy – fast becoming my culinary bible, but I did go a little off-piste. This food is so simple it’s wonderfully easy to improvise and adjust.

I turned it into a one-pot dish, roasting all the ingredient together, although I staggered them a little to avoid burning.

Ingredients

1 butternut squash, de-seeded and cut into chunks
2 red onions, sliced
1 handful of baby tomatoes (red looks best)
10cm of chorizo sausage
1 handful of baby spinach
Grated parmesan
1 teaspoon cumin seeds
1 pinch of flaked chilli
1 tablespoon of chopped oregano or marjoram
Bunch of coriander leaves

Preparation

Heat the oven to 190°C.

Roast the chilli, cumin, oregano and squash in a tin for 15 minutes with a large splash of oil.

Add the onion and continue to roast for 10 minutes.

Add the tomatoes and chorizo and roast for 10 more minutes.

Meanwhile pound the coriander in a pestle and mortar with some salt and olive oil until it makes a chunky paste.

When the roasting is complete, assemble the salad on each plate – a serving of the roasted vegetables, some spinach, a drizzle of the coriander paste and some shavings or gratings of parmesan.

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