Spanish Chorizo with Baby Kumara and Tomato Olive Salad

Steps

1. Cook kumara Preheat oven to 220°C. Cut baby kumara in half lengthways and toss with first measure of Spanish spice mix 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 in a small bowl 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 mix 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.