Roasted squash pairs perfectly with chorizo and chickpeas in this warming and colourful salad dish. Quick and easy to make, this flavourful dish tastes great whether served hot or cold.

Serves: 4 as a main course

Cooking time: Approx 1 hour

Nutrition: Gluten-free, lactose free (check the chorizo label first)


  • Bacofoil Non-Stick Kitchen Foil
  • 500g new potatoes (a waxy salad variety is best), washed but skins left on
  • 1 x small butternut squash, peeled and sliced
  • 3 x whole unpeeled garlic cloves
  • 2 tsp olive oil
  • Sea salt and black pepper
  • 200g chorizo ring
  • 1 x 400g tin chickpeas in water, rinsed and drained
  • 150-200g baby spinach or mixed salad leaves of your choice (we used spinach and lambs lettuce), washed
  • Handful flat leaf parsley leaves

For the dressing:

  • 2tbs balsamic vinegar
  • 3tbs extra virgin olive oil
  • Pinch sea salt and ground black pepper


  1. Preheat the oven to 170ºC fan/190ºC conventional/gas mark 5
  2. Parboil the potatoes for 10 minutes or until almost cooked but not quite, then drain and cool slightly
  3. Halve the potatoes lengthways and toss in a large bowl with the butternut squash and unpeeled garlic cloves. Drizzle with 2 teaspoons of olive oil and season with a little sea salt and black pepper
  4. Line a large baking tray with a piece of Bacofoil Non-Stick Foil – remember food should always touch the dull side to take advantage of the non-stick surface! Tip the vegetables into the tray and roast for 30 minutes, carefully stirring half way through
  5. Add the chorizo and chickpeas, stir, then roast for another 10 minutes. Set aside to cool a little
  6. Make the dressing by whisking together the balsamic vinegar, olive oil, salt, and pepper in a small bowl or jug. Place the spinach leaves in a large serving bowl or platter and top with the roasted vegetables and chorizo, scatter the parsley leaves over the top. Drizzle with the dressing just before serving.

Recipe supplied by Bacofoil