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1kg (2lb) pumpkin, peeled, deseeded and sliced
3tbsp olive oil
1x30g pack sage, half chopped
1 garlic clove, crushed
2x200g packs Finest Piccolo tomatoes, halved
300g (10oz) quinoa
225g (7.5oz) chorizo, peeled and chopped
25g (1oz) sunflower seeds
For the dressing
2tsp grainy mustard
For the dressing
3 tbsp red wine vinegar
For the dressing
125ml (4fl oz) extra-virgin olive oil
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