Chorizo & Charred Baby Capsicum Salad with Rocket Walnut Pesto and Chevre
Ready in 35 minutes
• Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, December 9, 2018.
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, December 9, 2018.
Ingredients
Salad
- 400g baby kumara
- 1 pack chorizo sausages
- 1 pack baby capsicums
- ½ bunch asparagus
To Serve
- ½ pack goats’ cheese
- ½ pack rocket and walnut pesto
- ½ pack chopped walnuts
- 1 bunch basil leaves
- 1/3 bunch parsley, chopped
- 1/3 bunch mint leaves
Steps
-
Cook kumara Preheat oven to 220°C. Cut kumara into 1cm wedges, then toss on a lined oven tray with a drizzle of olive oil. Season and cook for an initial 10 minutes.
-
Prep salad Slice chorizo sausages on an angle, into 1cm thick slices; halve baby capsicums and discard core; trim and discard ends of asparagus.
-
Cook salad When kumara has been cooking 10 minutes, remove tray from oven and add remaining salad ingredients. Drizzle with a little more oil, season and return to oven. Cook for 10-12 minutes, until vegetables are tender and chorizo is cooked through.
-
Serve salad topped with goats’ cheese, rocket and walnut pesto, chopped walnuts and herbs.
Nutritional Information
| Energy |
2641 kj 631 kcal |
|---|---|
| Protein | 31.2g |
| Carbohydrate | 49.4g |
| Fat | 33.2g |