20-minute meal: chorizo and butternut harvest spread

Chorizo, butternut, peanut, olive & rocket harvest board

Serves 2

Ingredients:

60g olives
200g baby tomatoes
500g butternut
4g thyme
Salt and Pepper
Olive oil
100g chorizo, peeled and finely sliced
40g rocket
60g radish, finely sliced
30g peanuts, roughly chopped
40g mange tout, roughly sliced

Method:

  1. Preheat oven to 200 degrees and prepare a greased or tinfoil-lined baking tray. 
  2. Halve tomatoes, de-pip and halve the olives and de-seed and slice up butternut, about 1cm thick. 
  3. In a bowl, mix together the butternut, tomato, olive, chopped thyme, seasoning and a generous drizzle of olive oil until well combined. Spread on tray and cook until the butternut has softened, about 20 minutes. 
  4. Place a pan over a medium heat. When hot, add the chorizo slices and cook until golden on both sides, about 2-4 minutes. Remove from the pan and set aside. Pour any residual oil from the chorizo pan over butternut. 
  5. In a bowl, toss together the washed rocket, sliced radish, chopped peanuts, sliced mange tout, a drizzle of olive oil and some seasoning. Mix well. 
  6. When the butternut has softened, sprinkle the chorizo over it, and continue the cooking process to heat the chorizo up, about 2-3 minutes. 
  7. Plate and serve with salad items.
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