Spanish Chorizo with Baby Kumara and Tomato Olive Salad

Spanish Chorizo with Baby Kumara and Tomato Olive Salad

Ready in 35 minutes Serves 4
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, April 21, 2019.



  • 800g baby kumara
  • 1 Tbsp Spanish spice mix


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

Salsa Verde

  • 1 pack salsa verde
  • 3 Tbsp mayonnaise


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

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 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.

Nutritional Information

Energy 2796 kj
668 kcal
Protein 19.2g
Carbohydrate 47.6g
Fat 43.7g