Preheat the oven to 190°C/375°F/gas 5. Put the squash, chilli, cumin and oregano in a roasting dish with enough oil to coat lightly and season well with salt and pepper. Roast for about 15 minutes before adding the onion slices, turning to coat them in the oil. Roast for a further 10 minutes before adding the baby tomatoes and cooking for a final 10 minutes.
Meanwhile, pound the coriander leaves in a pestle and mortar with a pinch of salt until you have a green paste. Cover with the extra virgin olive oil and set aside.
Heat a griddle or frying pan over a medium to high heat and fry the chorizo for 2 to 3 minutes a side. Drain on kitchen paper. Gently mix the roasted vegetables and beans together in a large bowl with a tablespoon of the coriander oil and the spinach leaves. Divide the salad among four to six plates, adding pieces of the grilled chorizo. With a potato peeler, shave the Pecorino on top and drizzle with the coriander oil.
Notes & Tips
Copyright ‘Mexican Food Made Simple’ by Thomasina Miers published by Hodder & Stoughton RRP $45.00