Ingredients:

Salad:

1. kg butternut pumpkin, seeds removed and cut into large chunks

   1 x 400 g can chickpeas (garbanzo beans), rinsed and drained

   8 sprigs sage

   420 g (about 3) chorizo sausages, thickly sliced

   ¼ cup (60 ml) sherry vinegar

   5 cups (175 g) firmly packed shredded kale leaves

   200 g feta, broken into large chunks

   1 cup (24 g) flat-leaf parsley leaves

   Lemon wedges, to serve

   Marinade:

   ⅓ cup (120 g) honey

   ⅓ cup (80 ml) extra virgin olive oil

   1 tablespoon sweet smoked paprika

   Sea salt and cracked black pepper

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Instructions:

1. Preheat the Oven:

   Preheat the oven to 220°C (425°F).

2. Prepare the Marinade:

   In a small bowl, combine the honey, olive oil, paprika, sea salt, and cracked black pepper.

3. Roast Pumpkin and Chickpeas:

   Place the pumpkin, chickpeas, and sage onto a baking tray lined with non-stick baking paper. Drizzle the marinade over the top and toss to coat.

   Bake for 30 minutes, then add the chorizo and bake for a further 15 minutes, or until the pumpkin is tender and caramelized.

4. Prepare the Dressing:

   In a separate bowl, combine the sherry vinegar with the reserved marinade.

5. Prepare the Kale:

   In a large bowl, scrunch the kale and dressing with your hands for 2 minutes.

6. Assemble the Salad:

Serve the pumpkin and chickpeas with the kale, feta, parsley, and lemon wedges.

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Serves: 4

Feel free to substitute seasonal pumpkins or chorizo as per availability!