Pumpkin Salad with Chorizo

Pumpkin Salad with Chorizo

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This pumpkin salad has a great texture and mouthfeel because the pumpkin is cut into thin strips and briefly blanched.


Serves: 4 

  • 450g pumpkin, peeled
  • 1-2 teaspoons mild curry powder, or to taste
  • salt and pepper, to taste
  • 1-2 teaspoon honey
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 100g chorizo sausage, sliced
  • 1 red capsicum, cut into strips
  • 1 large red onion, halved and sliced

Preparation:20min  ›  Cook:1min  ›  Ready in:21min 

  1. With a vegetable peeler, cut the pumpkin into thin strips. Bring a saucepan of water to a boil and have ready a bowl of ice water.
  2. Place the pumpkin strips in the boiling water and blanch for 40 seconds. Drain and immediately plunge in ice water. Drain.
  3. Combine the curry powder, salt, pepper, honey, olive oil, lemon juice and 3 tablespoons cold water. Mix well and carefully toss with the pumpkin in a bowl.
  4. Fry the sliced chorizo sausage in a frypan until well browned. Set aside.
  5. Add the chorizo, capsicum and onion to the pumpkin and toss carefully.

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