Ingredients – serves two
180g diced butternut squash
1 red pepper, cut into chunks
275g cherry tomatoes
60g chorizo, sliced into 6
0.5 tsp smoked paprika
0.5 tsp garlic granuals
a pinch of salt and pepper
1 tbsp olive oil
100g full fat live yoghurt
half a lime
a small handful of chopped coriander
Preheat the oven to 200 degrees.
Pop the first set of ingredients in a roasting dish, give them a good mix to get coated in the oil and seasoning and then roast for 30 minutes or until slightly charred.
Mix the yoghurt and lime juice together and then use a spoon to spread it around two plates.
Top the yoghurt with the roastee chorizo mix.
Scatter over the coriander.
Serve with poached eggs or bread for dunking.