Spanish Kumara Pocket with Chorizo and Romesco

Spanish Kumara Pocket with Chorizo and Romesco

Ready in 35 minutes Serves 1
This dish most recently appeared in My Own Bag on Sunday, October 14, 2018.

Ingredients

Kumara Pocket

  • 150g baby orange kumara

Chorizo Stuffing

  • 1 chorizo sausage
  • 50g roasted red capsicum
  • ¼ red onion
  • 1 tomato
  • 1/3 bag baby spinach
  • 30g feta cheese

To Serve

  • 1 tsp sour cream
  • 15g romesco sauce
  • 1 Tbsp parsley leaves

Have Handy

  • olive oil
  • pepper
  • salt
  • vinegar

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.

Nutritional Information

Energy 2303 kj
550 kcal
Protein 35.1g
Carbohydrate 40.4g
Fat 26.5g