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Kumara, Spinach and Chorizo Salad
Kumara, Spinach and Chorizo Salad

Kumara, Spinach and Chorizo Salad

4 Review(s)
Cook Minutes 30 Min
Prep : 20 minutes Cook: 10 minutes DIFF : Easy As
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Mayo mixed with orange zest and juice works perfectly with the natural sweetness of the kumara!

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What do I need ?
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1 serving
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
Citrus Mayo:
½ cup HEINZ [SERIOUSLY] GOOD™ Original Mayonnaise
Zest and juice of ½ small orange
1 Kg kumara (orange or golden)
100 g chorizo sausage, sliced in half lengthwise and cut into small pieces
4 Spring onions, chopped
1 cup (approx. 30g) baby spinach or kale leaves
⅓ cup walnuts, toasted* and roughly chopped
¼ cup finely grated Parmesan cheese
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How do I make it ?
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Step 1
To make the Citrus Mayo: Mix together the HEINZ [SERIOUSLY] GOOD™ Original Mayonnaise, orange zest and juice. Set aside in the refrigerator.
Step 2
To make the Salad: Peel and cut the kumara into 3 cm pieces. Put into a saucepan and cover with cold water. Add a little salt. Cover the saucepan and bring to the boil. Reduce heat and simmer for 5–10 minutes or until kumara is just tender. Do not overcook. Drain. Set aside to cool.
Step 3
Heat a dash of oil in a frying pan over medium heat and cook the chorizo pieces until crispy. Remove from the pan and drain on paper towels to remove excess fat.
Step 4
Put the kumara, chorizo, spring onions and baby spinach or kale leaves onto a serving platter. Gently mix through the Citrus Mayo. Garnish with the toasted walnuts and scatter over the grated Parmesan just before serving.
Kraft Kitchen Tips!
*To toast walnuts – preheat the oven to 200°C (fan assisted). Place the walnuts on an oven tray in a single layer. Bake for about 5 minutes or until toasted – being careful not to let them burn.
Swap It Out
  • Replace chorizo with chopped bacon.
  • Replace toasted walnuts with toasted pecan nuts or almonds.
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