ROAST CHORIZO & VEGETABLE SPRING SALAD

This colourful salad roasts chorizo, pumpkin, and red onion to create a moreish bowl of goodness. Finished with corn, cherry tomatoes, baby spinach and a lemon dressing to round out the flavours.

30 Minutes. One NOT to miss!

Serves 2.

Ingredients

2 x 100g Australian chorizo sausages
15 cherry tomatoes
1 sweet potato or 1/4 butternut pumpkin
1 cup baby spinach
1 red onion
1 corn cobb
1 lemon

Preheat oven and boil water
Preheat oven to 200ºC on fan bake. Bring a pot of salted water to the boil.

Cook veg & chorizo
Cut sweet potato into 2cm pieces. Slice the chorizo into 1cm thick rounds. Peel and cut the onion into wedges. Toss with a drizzle of olive oil, salt and pepper. Place evenly onto a baking tray. Place in oven on middle rack for 20 minutes. Remove from oven.

Cook corn & prepare tomatoes
Place corn into boiling water and cook for 8 minutes. Drain then cut kernels off. Halve the cherry tomatoes.

Make salad & serve
Combine everything in a bowl with a drizzle of olive oil, salt and pepper.

ABOUT THE COOK'S GROCER:

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

September 25, 2017 by Timothy Ryder
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