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Warm Autumn Salad with Chorizo, Squash & Chilli


  • Half a butternut squash
  • 1 tsp cumin seeds
  • Handful cooked green beans
  • 8-10 mixed colour cherry tomatoes, halved
  • 1 tsp fresh thyme leaves
  • 1/4 red chilli, de-seeded and finely chopped
  • 1 small red onion, peeled and cut into wedges
  • 200g tin mixed beans
  • 250g chorizo ring, sliced
  • 2 tbsp rapeseed oil
  • 0 : 30

    Pre-heat the BBQ for 2-3 minutes then fry the chorizo in the Paella or Chef Pan or a large frying pan with a drizzle of oil. Fry for a few minutes until the edges begin to brown and the oil starts to ooze out. Remove using a slotted spoon and put to one side.

    Meanwhile peel and dice the butternut squash into 2cm pieces. Add to the pan with the oil from the chorizo, along with the cumin, thyme, chilli and some salt and pepper. Cook on a medium heat for about 10-12 minutes.

    Turn the heat down to low, add the red onion and the mixed beans to the pan, give it a good mix and cook with the lid on for a further 7-8 minutes, stirring occasionally.

    Finally add the chorizo back into the pan along with the green beans and the tomatoes and cook for a few minutes until everything is warmed through.

    Spoon into bowls and serve with some cracked black pepper.