Spanish Kumara Pocket with Chorizo and Romesco

Steps

1. Cook kumara Preheat oven to 220°C. Prick kumara a few times with a fork, then place on a lined oven tray with a drizzle of oil. Season and bake for 25 minutes, or until the skin is crispy and the flesh is soft enough to pierce with a knife. Turn once during cooking.
2. Cook chorizo Slice chorizo sausage in half lengthways. When kumara has 15 minutes cook time remaining, add chorizo to tray and cook for 12-14 minutes, or until chorizo is crispy.
3. Prep vegetables Thinly slice roasted capsicum; finely dice onion; dice tomato 1cm; roughly chop spinach. Add all to a medium bowl.
4. Finish stuffing When kumara is cooked and chorizo is crisp, remove from oven. Thinly slice chorizo and add to bowl with vegetables, along with feta cheese and a drizzle of vinegar. Drizzle with a little olive oil, toss to combine and season to taste.
5. Finish kumara Cut kumara in half lengthways, but not all the way through. Use a spoon to gently open kumara and fill with chorizo stuffing. Return to oven for about 2 minutes, until filling is warmed through.
6. Serve kumara pockets with sour cream, romesco sauce and a garnish of parsley.