CHORIZO, CHICKPEA & PUMPKIN SALAD

1.Preheat a covered barbecue with all burners on low and hood closed until temperature reaches 220°C/425°F (or follow the manufacturer's instructions).

2.Peel pumpkin and cut crossways into 2cm (¾in) thick slices, then cut each slice into four pieces.

3.Combine cumin, paprika and oil in a small bowl. Toss pumpkin with half the spice mixture in a medium disposable foil roasting pan. Season. Add onion wedges to pan. Place pan on barbecue. Turn burners off underneath pan, leaving the other burners on low. Cook pumpkin and onion in covered barbecue for 40 minutes or until almost tender.

4.Combine chorizo, chickpeas and chilli in a large bowl with remaining spice mixture. Add to roasting pan with pumpkin and onion. Cook in covered barbecue for 20 minutes or until chorizo and pumpkin are browned and tender.

5.Meanwhile, make sherry vinegar dressing. Place ingredients in a screw-top jar and shake well. Season to taste.

6.Transfer pumpkin mixture to a large platter, drizzle over dressing, then add herbs. Toss gently to combine.