Squash, Chorizo and Sweet Pepper Salad

waitrose.com

Cally

1⁄2 large butternut squash, peeled, deseeded and cut into 1.5cm-thick wedges (about 600g prepared weight)

1 1⁄2 tbsp olive oil

1 large red onion, cut through the root into thin wedges

4 rosemary sprigs

230g jar Fragata Pimiento Piquillo Peppers, drained and halved

100g cooking chorizo, sliced into 0.5cm-thick coins

2 x 250g packs ready-cooed quinoa

1 lemon, juice of 1⁄2 and 1⁄2 cut into wedges

90g pack wild rocket

Directions at waitrose.com

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