SPANISH KUMARA POCKET WITH CHORIZO AND CHIPOTLE SOUR CREAM

Ready in: 35 minutes Prep: 15 minutes Cook: 30 minutes Serves: 1

Spanish kumara pocket 150g baby orange kumara Chorizo stuffing 100g mild chorizo sausage 2 cloves garlic 50g roasted red capsicum (store-bought) 1⁄ red onion

4 1⁄ tomato

2 1 handful baby spinach leaves 11⁄ tablespoons parsley leaves

2 zest and juice of 1⁄ lemon

2 Chipotle sour cream 1-2 tablespoons sour cream 1⁄ -1 tablespoon chipotle sauce

2 (store-bought)

Preheat oven to 220 degrees Celsius. Line an oven tray with baking paper.

Prick kumara a few times with a fork and place on prepared tray with a drizzle of oil. Season with salt and bake for 25 minutes, or until the skin is crispy and the flesh is soft enough to pierce with a sharp knife. Turn once during cooking.

Slice chorizo sausage in half lengthways. When kumara has 15 minutes’ cook time remaining, add chorizo and garlic cloves to the same tray and cook for 12-14 minutes, or until chorizo is crispy.

While chorizo is cooking, prepare veges. Thinly slice roasted capsicum; finely dice red onion; dice tomato 1cm; roughly chop spinach; chop parsley leaves. Add all to a medium bowl and set aside. Mix all chipotle sour cream ingredients together in a small bowl and season to taste. Set aside.

When kumara has finished