CHORIZO, CHICKPEA & PUMPKIN SALAD

Prep + cooking: 1 hour 20 minutes. Serves 8. 1kg butternut pumpkin, halved

1 tsp ground cumin

1 tsp smoked paprika

2 tbsp extra virgin olive oil

1 large red onion, cut into wedges 2x 125g cured chorizo sausages, thickly

sliced on the diagonal

400g can chickpeas, drained, rinsed 1 long red chilli, sliced thickly

½ cup flat-leaf parsley leaves

½ cup coriander sprigs

Sherry vinegar dressing

¼ cup (60ml) extra virgin olive oil 1 tbsp sherry vinegar

1 clove garlic, crushed

1 Preheat a covered barbecue to 220˚C with all burners on low and hood closed.

2 Peel pumpkin and cut crossways into 2cm-thick slices, then cut each slice into 4.

3 Combine cumin, paprika and oil in a small bowl. Toss pumpkin with half the spice mixture in a medium disposable foil roasting pan. Season. Add onion wedges to pan, then place on hotplate. Turn burners off underneath pan, leaving remaining burners on low. Cook pumpkin and onion in covered barbecue for 40mins or until almost tender. 4 Combine chorizo, chickpeas and chilli in a large bowl with remaining spice mixture. Add to roasting pan with pumpkin and onion. Cook in covered barbecue a further 20mins or until chorizo and pumpkin are browned and tender. 5 Meanwhile, make sherry vinegar dressing. Place ingredients in a screw-top jar and shake well to mix. Season to taste.

6 Transfer pumpkin mixture to a platter, add herbs and drizzle dressing over. Toss gently. TIP If preferred, roast vegetables in a 200˚C (180˚C fan) oven rather than the barbecue, using the same cooking times.