Roasted Pumpkin, chorizo and kale salad

Roasted Pumpkin, chorizo and kale saladIngredients (serves 1)

For the salad

  • 20g ready-made hummus
  • 300g raw diced pumpkin, roasted
  • 20ml olive oil
  • Maldon sea salt
  • Ground black pepper
  • 50g sliced chorizo
  • 50g picked kale
  • 50g red chicory, pickled
  • 50g cooked beluga lentils
  • 20g manchego cheese
  • Seeds from a quarter of a pomegranate
  • 20g citrus crumb, see recipe below
  • 50ml sherry vinaigrette, see recipe below

For the citrus crumb

  • 50g Panko breadcrumbs
  • Zest of 1 lemon
  • Zest of 1 orange
  • Zest of 1 lime
  • 20g flat leaf parsley
  • 10g unsalted butter
  • 10g olive oil
  • Maldon sea salt
  • Crushed black pepper

For the basic sherry dressing

  • 80ml smoked olive oil (you can also use plain olive oil)
  • 30ml sherry vinegar
  • Maldon sea salt
  • Crushed black pepper
  • 20ml honey

Method

For the salad

  1. Dice the pumpkin into 2cm cubes, and place on a roasting pan with olive oil, salt and pepper.
  2. Place the diced pumpkin in a pre-heated at 180⁰C for 20 minutes, or until cooked.
  3. Slice the chorizo into ½ cm thick slices and fry in a hot pan.
  4. Thoroughly wash and pick the kale and the red chicory, and store in a container of ice water which will make the chicory curl.
  5. Make shavings of the manchego cheese, using a peeler.

For the citrus crumb

  • In a frying pan heat the olive oil, add the Panko breadcrumbs and stir for 1 minute.
  • Add the butter and all the zest.
  • Keep stirring and cooking until the Panko breadcrumbs turn a golden brown.
  • Add the parsley.
  • Check the seasoning and add Maldon sea salt and crushed black pepper to taste.

For the basic sherry dressing

  1. Place everything in a bottle with a lid and shake vigorously until mixed.

To finish

  1. Place the hummus at the bottom of the plate.
  2. Dress the kale and red chicory in the sherry vinaigrette.
  3. Place half of the kale and chicory in a separate bowl.
  4. Place half of the cooked pumpkin, chorizo, cooked beluga lentils and pomegranate seeds on top of the kale.
  5. Add the rest of the kale and chicory, as well as the rest of the cooked pumpkin, chorizo, cooked Beluga lentils and pomegranate seeds.
  6. Top with some Manchego shavings.
  7. Sprinkle about 1 tbsp of citrus crumb over the salad and serve.