Spanish Chorizo with Baby Kumara and Tomato Olive Salad

Spanish Chorizo with Baby Kumara and Tomato Olive Salad

Ready in 35 minutes Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, April 21, 2019.



  • 400g baby kumara
  • ½ Tbsp Spanish spice


  • ½ punnet cherry tomatoes
  • 1 pack green olives
  • 1 bunch picked parsley
  • 50g feta cheese

Salsa Verde

  • 1 pack salsa verde
  • 1 Tbsp mayonnaise


  • ½ red onion
  • ½ capsicum
  • 1 carrot
  • 1 pack chorizo grind
  • Remaining Spanish spice

Have Handy

  • oil
  • pepper
  • salt
  • vinegar


  1. Cook kumara Preheat oven to 220°C. Cut baby kumara in half lengthways and toss with first measure of Spanish spice and a drizzle of oil on a lined tray. Season and roast for about 25 minutes, until tender. Turn once during cooking.
  2. Prep salad Cut cherry tomatoes into halves and place in a bowl along with green olives, parsley and a drizzle of olive oil and vinegar. Season, crumble over feta cheese and set aside.
  3. Prep salsa verde and veggies Combine salsa verde and mayonnaise and set aside. Thinly slice red onion and capsicum and set aside. Grate carrot.
  4. Cook chorizo Heat a drizzle of oil in a fry-pan on high heat. Cook onion, capsicum and chorizo for about 6 minutes, until browned.
  5. Add remaining Spanish spice to pan and cook a further 1 minute, until fragrant. Remove from heat and stir through carrot.
  6. Serve a dollop of salsa verde topped with baby kumara, Spanish chorizo and salad.

Nutritional Information

Energy 3146 kj
752 kcal
Protein 21.1g
Carbohydrate 60.0g
Fat 46.2g