Hummus Bowl with Chorizo and Crispy Kale
Ingredients
- 340g peeled butternut squash, cut into 2.5 cm pieces
- 4 tbsp La Española Extra Virgin Olive Oil
- Salt and freshly ground black pepper
- 100g chorizo, sliced into rings
- 400 can chickpeas, drained and rinsed
- 1 tsp ground coriander
- 2 tsp cumin seeds
- 70g kale, chopped
- 280g pot of houmous
preparation
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1.
Preheat the oven to 200°C. Put the butternut squash in a roasting tin, drizzle with 2 tbsp of the olive oil and season. Roast for 20 minutes.
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2.
Once the squash has started to soften, add the chickpeas to the roasting tin, sprinkle over the spices, toss to coat and roast for 15 minutes until the chickpeas are starting to crisp and the squash has caramelised.
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3.
Meanwhile, place the chorizo in a non-stick frying pan and cook the chorizo over a low heat for 5-6 minutes until it releases its oil, transfer to a plate using a slotted spoon, reserving the oil.
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4.
Put the kale on a second baking tray, add the remaining olive oil, toss to coat and roast for about 5 minutes or until crisp.
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5.
Spoon the houmous into a shallow bowl. Top with the kale, squash and chickpeas and chorizo. Mix the reserved chorizo oil with the Extra Virgin Olive oil and drizzle over the salad. Serve with warm flatbreads.