Chorizo, Pumpkin & Feta with Leafy Greens

Out of the Ord - Leafy Greens

As a lover of lettuce as the ultimate salad vessel - this week was pretty easy for me. With Chorizo sausages on special (thank-you supermarket!) and leftover pumpkin, feta and chickpeas in the fridge, the Brann's embarked on a classic #NOWASTE meal - Matt and I try our best to use everything we buy.

​So we ate this whole platter of food between two of us last night (I also had a glass of wine.... weeeee!) and because it's the ultimate protein and carbs combo I felt really good about myself after!

​Plus now I have some open wine to make a seafood marina tonight - the supermarket deli is having some gangbusters specials right now!

​Enjoy - thanks for reading!!!

Ingredients:

• 2 chorizo sausages
• Enough leafy greens for 2, I used rocket, symphony, cos and baby spinach
• 1 avocado
• 1/4 pumpkin roasted and cooled
• ¼ block of feta, crumbled
• A handful pepita seeds
• A handful of chickpeas (mine where pre-cooked from a previous meal or out of a can)
• A lime, squeezed over the chorizo once cooked.
  • Plus add anything else you have in the fridge #NOWASTE

 
Method:

1. When you get home, cut the pumpkin into wedges and place in the oven on 180 degrees Celsius for an hour.
   1. I did this around lunch time, if you don’t have time to wait an hour, I recommend cutting up the pumpkin into smaller bite size pieces and roasting it – or you can boil it or fry it – whatever works for you.
2. Prepare service platter with the leafy greens.
3. Sprinkle other ingredients over the platter.
   1. I wish I had a Spanish onion in the fridge and think it would go well with this meal…. Oh well…
4. When you’re ready to eat – slice up the chorizo and pan fry in hot oil for about 5 minutes until it’s nice and crispy, pat with paper towel to remove excess oil, then squeeze the lime over the chorizo and transfer to platter.

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