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Ingredients

600g jap pumpkin or kent pumpkin, skin on, cut into 3 cm pieces
2 x 125g Primo Classic Chorizo, sliced
2 tablespoons craisins
2 spring onions, chopped
2 tablespoons pepitas
250g microwave brown rice and quinoa mix
70g baby spinach leaves
1 lemon, rind finely grated and juiced
2 tablespoons olive oil

Method

Step 1 Preheat oven to 180C/160C fan-forced. Line two large baking trays with non-stick baking paper. Scatter the pumpkin pieces and chorizo over both trays. Spray with oil spray. Season with salt and pepper. Bake for 40 minutes or until golden. Cool slightly.
Step 2 Meanwhile, combine craisins, spring onions, pepitas, rice mix and spinach leaves in a large bowl. Add lemon rind.
Step 3 Add pumpkin and chorizo to salad. Drizzle over 2 tablespoons lemon juice and olive oil. Toss to combine. Serve.

Chorizo, pumpkin and spinach salad

How to make Chorizo, pumpkin and spinach salad

Ingredients

Method