La Española houmous bowl with chorizo and crispy kale

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To make the houmous

1. Tip the chickpeas into the large bowl of a food processor.
2. Add 65ml of La Española extra virgin olive oil and blitz until almost smooth.
3. Add the garlic, lemon and tahini along with 30ml water.
4. Blitz again for about 5 mins, or until smooth and silky.

To make the chorizo and crispy kale

1. Heat the oven to 200°C/180°C fan/gas 6.
2. Put the butternut squash in a roasting tin, toss with a drizzle of La Española olive oil and season.
3. Roast for 30 minutes until soft and starting to caramelise.
4. Cook the chorizo in a pan over a low heat for 7-8 minutes until it releases its oil; transfer to a plate using a slotted spoon, saving the oil.
5. Once the squash is soft, add the chickpeas to the roasting tin and toss. Sprinkle over the ground coriander, toss again, then roast for 15 minutes until the chickpeas are starting to crisp and the squash has caramelised.
6. Put the kale on a second baking tray, add another drizzle of olive oil and roast for 10 minutes or until crisp.
7. Spoon the freshly made houmous into a shallow bowl. Top with the kale, squash and chickpeas and chorizo, then drizzle over the reserved chorizo oil.
8. Serve with warm flatbreads.