Roast Pumpkin, Chorizo and olive salad

I found this salad in the Masterchef magazine dec 2011 and made it for big BBQ.  A fantastic salad... love love loved it! So did everyone else too.

You will need:
2kg small jap pumpkin, seeded and washed halved and sliced into thinnish wedges (24 if you are using whole thing).
2 chorizo sausage sliced
1/2 cup kaamata olives
1/4 cup green olives
1 bulb garlic in separated but left in skins
1 long red chilli seeded and chopped finely
80g piece day old sourdough or rustic loaf torn roughly into pieces (croutons)
6 sprigs thyme
1 1/2 teaspoon sumaac
100 mls extra virgin olive oil
1 lemon zested and juiced

what to do:

Preheat oven fan forced to 220 C
Use very large roasting pan or two pans so as not to overcrowd ingredients ;)
Place pumpkin, chorizo, garlic, olives, chilli bread and thyme into a bowl. Sprinkle with sumac, dazzle with 1/4 cup of oil, and bless with salt and pepper to season.

Fondle ingredients to combine.
Transfer mixture to pans and roast for 25 mins until golden brown
Transfer to platter. Whisk remaining olive oil and lemon juice, and anoint dish and scatter with lemon zest.

Tuck in...
Amazing.

John style chunky coleslaw

John likes his coleslaw chunky and with crunch.  And I have to agree, makes it much more substantial and enjoyable.  He also likes raw onion but green scallions work just as well.

1/4 purple cabbage - sliced and diced
1/4 white cabbage - sliced and diced
1 capsicum (you choose the colour) - sliced and diced
2 carrots - grated
1 spanish, white or brown onion OR about 4 scallions
Whole egg mayonnaise (must be whole egg!)

Chop all vegetables up.  Chunky or thin, its up to you.  You can even put it through the food processor (although this seems to bring out a lot of moisture in the vegetables or is that just me?)

I put all the chopped vegetables in a big plastic container, put the lid on and then shake it to mix everything together.  You can do this in a bowl like a normal person if you like.

Mix about two big dessert spoonfuls of whole egg mayonnaise through the coleslaw mix and refrigerate.

Will keep in the fridge for about 3 days.

*You could add grated apple, chopped walnuts....

**Delicious on fresh bread with cheese or with the Pork & Apple Sausage Rolls.

ST :)