Ingredients portion 6
Chorizo 400 g
Shallots 2 heads
Chilli pepper 1 piece
Red onions 2 heads
Garlic 2 cloves
Oranges 1 piece
Lime 1 piece
Olive oil 50 ml
Parsley 20 g
Pita 6 pieces
Salt to taste
Cooking instructions 40 minutes
1 Preheat the oven to 200 degrees. Finely chop the red onion and marinate in the lime and orange juice mixture.
2 Shape the pumpkin into small cubes – with sides of a centimetre or two each.
3 Mix the olive oil with the crushed garlic and salt and roll the pumpkin slices in the mixture. Place them on the tray, sprinkle with the finely chopped chilli pepper and put them in the oven for twenty minutes.
4 Fry the finely chopped shallot and diced hot sausage in the same oil, salt and garlic mixture until the onions are soft. Add the roasted pumpkin to the pan with the chorizo and shallot, sprinkle over the chopped parsley and stir to combine.
5 Wrap the contents of the pan in tortillas and put the pickled onions on top.