Warm Chorizo Salad with Orange and Saffron Dressing

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, February 11, 2018.

Alternatively, cook chorizo and corn on BBQ as per steps 3 and 4.

Ingredients

Preheat oven to 220°C. Line an oven tray with baking paper. Prepare corn and parsley. Preheat BBQ hot plate to medium-high (if using). Cut kumara into 1cm wedges and toss on prepared tray with a drizzle of oil and season. Roast for 20-22 minutes, until golden and tender. Turn once cooking.
Slice chorizo into quarters lengthways.
When kumara has 10 minutes cook time remaining, heat a drizzle of oil in a medium fry-pan on mediumhigh heat. Cook chorizo for 1-2 minutes each side, until golden and cooked through. Remove from pan and set aside to rest for 3-4 minutes. Reserve pan.
While chorizo cooks, remove kernels from corn. return reserved pan to medium heat and cook corn for 2-3 minutes, stirring often, until slightly charred.
While corn cooks, slice tomato into 1cm wedges. Remove corn from pan and add to a large bowl with tomato, rocket and orange and saffron dressing. Toss to combine and season to taste.
To serve, spoon romesco sauce onto plates and smooth out using the back of a spoon. Top with kumara and chorizo, rocket salad and sprinkle over parsley.