Chorizo Meatballs with Pumpkin and Charred Corn

Steps

1. Cook pumpkin Cut onion into 1cm wedges and toss on a lined oven tray with pumpkin, a drizzle of oil and season. Roast on middle oven rack for about 20 minutes, until tender. Switch oven to high grill and grill for 3-5 minutes, until golden. Keep an eye on the pumpkin as it can colour quickly.
2. Prep and cook meatballs In a medium bowl, combine chorizo mince, onion and garlic paste and meatball spice. Use a tablespoon measure to shape mixture into balls. Heat a drizzle of oil in a large fry-pan on medium heat. Cook meatballs for 8-9 minutes, turning regularly, until golden and cooked through.
3. Cook corn Return same pan to high heat with a small drizzle of oil. Cook corn for 3-4 minutes, turning occasionally, until charred and tender. Cut cherry tomatoes in half and add to pan. Cook for about 1 minute, until warmed through. Toss through spinach and season
4. Serve pumpkin topped with meatballs, corn, Spanish aioli and Parmesan cheese.