Spanish Chorizo with Baby Kumara and Tomato Olive Salad

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Cut baby kumara in half lengthways and toss on prepared tray with first measure of Spanish spice mix and a drizzle of oil. Season and roast for about 20 minutes, until tender. Turn once during cooking.
2. Cut cherry tomatoes and olives into halves or quarters and place in a medium bowl along with parsley leaves, olive oil and vinegar. Toss to combine, season to taste then crumble over feta and set aside.
3. In a small bowl, combine salsa verde and mayonnaise and set aside. Thinly slice onion and capsicum and set aside. Grate carrot and roughly chop second measure of parsley.
4. Heat a drizzle of oil in a medium fry-pan on high heat. Cook onion, capsicum and chorizo for about 6 minutes, breaking up chorizo with a spoon until browned.
5. Add second measure of Spanish spice mix to pan and cook a further 1 minute, stirring until fragrant. Remove from heat and stir through grated carrot and parsley.
6. To serve, spread a dollop of salsa verde onto plates and top with kumara. Spoon Spanish chorizo mix over kumara and top with salad.