Each weekly menu plan is different in our home. I try to be organized as much as possible, prepping on the weekends, shopping every 3 days, so ingredients are fresh but sometimes the weekend is full of friends and drinks, and so creativity and spontaneous menu planning can often occur. There are a few go-to meals that are often on the menu in our home. We love frittata and the ingredients used change every week, dependent on what we have or don't have in the fridge. Sometimes it's halloumi cheese as the topping (cause we have it) other times its cheddar, feta or even brie. We are frittata crazy, plus I love that Ryan can make this one on his own, yippee!
This week on one of my crazy unplanned meal nights I used up random ingredients left in the fridge to create something truly beautiful, a warm salad.
It was a winner, so quick and easy to make and so delicious, which is why I want to share it!
Pumpkin, chorizo & chickpea warm salad
I used half of a whole small pumpkin
Roast pumpkin, skin left on (I used Jap pumpkin because that's what was in the fridge but butternut would be awesome too)
1 can chickpeas
2 stalks of rosemary finely chopped
2 cups baby spinach
Homemade croutons (Use old crusty bread, wholemeal or sourdough is perfect option, tear into small chunks and pan fry in olive oil and salt till light brown)
1 garlic clove
2 chorizo sausages
Preheat the oven first to 180 degrees. Chop pumpkin into chunks (your preference) and place onto a tray already covered in olive oil and salt then sprinkle chopped rosemary over the top. Give the pumpkin a good toss in the oil, salt and rosemary. Bake the pumpkin in the oven for 30 minutes or until browned slightly and cooked through (try not to overcook and make the pumpkin mushy). Cook the croutons in the pan; I used a clove of garlic to give the croutons some extra punch. Allow cooling once fried. Start to cook the chorizo sausages in the pan straight after. Add baby spinach, chickpeas, croutons to a salad bowl. Once the sausages and pumpkin are cooked, add them into the salad and mix it all up. My salad was warm when I served it and it was perfect. I had it again the next day at work cold and still awesome, so you could make it in advance and have it cold. I hope you enjoy as much as I did!
My life really does revolve around food! I love learning about produce, reading new recipes, trying to create my own. Here are some of my food, travel and creative journeys, I hope you find them interesting or just delicious!