Kumara, Spinach and Chorizo Salad
| Serves 6-8
|| Prep Time 15 minutes
|| Cook Time 10 minutes
1 kg kumara (orange or golden)
100g chorizo sausage, sliced in half lengthwise and cut into small pieces
½ cup HEINZ [SERIOUSLY] GOOD™ Original Mayonnaise
Zest and juice of ½ small orange
4 spring onions, chopped
1 cup (approx. 30g) baby spinach or kale leaves
50g walnuts, toasted and roughly chopped
¼ cup finely grated Parmesan cheese
- Peel and cut the kumara into 3cm pieces. Put into a saucepan and cover with cold water. Add a little salt. Cover. Bring to the boil. Reduce heat and simmer for 5-10 minutes until kumara is just tender. Do not overcook. Drain. Set aside to cool.
- Heat a dash of oil in a frying pan and cook the chorizo pieces over a medium heat until crispy. Remove from the pan and drain on paper towels to remove excess fat.
- To make the citrus mayo mix together HEINZ [SERIOUSLY] GOOD™ Original Mayonnaise, orange zest and juice.
- Put kumara, chorizo, spring onions and baby spinach or kale leaves into a bowl. Gently mix through citrus mayo. Garnish with toasted walnuts and scatter over grated parmesan just before serving.