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How to make Roast pumpkin with chorizo and olives

Yield = 8
Prep time: 0:20
Cook time: 0:25
Total time: 0:45

Ingredients

  • 2kg small jap pumpkin, washed, halved, seeded, cut into 24 wedges
  • 2 (250g) chorizo sausages, cut into 5mm-thick slices
  • 80g (1/2 cup) kalamata olives
  • 30g (1/4 cup) green olives
  • 1 bulb garlic, cloves separated, unpeeled
  • 1 long red chilli, seeded, finely chopped
  • 80g piece day-old rustic-style bread, torn
  • 6 sprigs thyme
  • 1 1/2 teaspoons sumac (see top tips)
  • 100ml extra virgin olive oil
  • 1 lemon, zested, juiced

Method

  • Step 1 Place a very large roasting pan or 2 smaller pans in the oven and preheat to 220°C fan-forced. (Using a large pan ensures you don't crowd the pumpkin.)
  • Step 2 Place pumpkin, chorizo, olives, garlic, chilli, bread and thyme in a large bowl. Scatter with sumac, drizzle with 60ml (1/4 cup) oil and season with salt and pepper. Using your hands, toss well to combine. Transfer mixture to roasting pan and roast, gently turning halfway, for 25 minutes or until pumpkin is golden and tender. Transfer to a platter.
  • Step 3 Whisk remaining 2 tablespoons oil and lemon zest and juice in a bowl until combined. Season. Drizzle over pumpkin to serve.