Roast Vege and Chorizo Salad
Ready in 1 hour Serves 6-8
2 chorizo sausages, thinly sliced 2 kumara, peeled and cut into wedges ¼ pumpkin, peeled and cut into wedges 2 red onions, halved and cut into thin wedges (optional)
2 Tbsp olive oil
1 tsp chopped fennel seeds
Salt and ground black pepper, to taste 6 sundried tomatoes, finely chopped ¼ cup finely chopped parsley
2 Tbsp lemon juice
2 Tbsp boutique extra virgin olive oil 6-8 handfuls rocket leaves
Preheat oven to 200C fanbake. Place chorizo, kumara, pumpkin and onion, if using, in a roasting dish, drizzle with oil, fennel seeds, salt and pepper and stir to coat. Spread out in a single layer and roast until the vegetables are tender and lightly golden (about 45 minutes). Remove from heat, add sundried tomatoes, parsley, lemon juice and extra virgin olive oil and toss to combine. Allow to cool.
When ready to serve, arrange rocket on a serving platter and top with roasted vegetables and chorizo. Toss lightly to serve.
Yvonne’s pick
The second I see “chorizo” in the ingredient list of literally any recipe, I go into bloodhound mode, sniffing out great pinot gris wherever it might be hiding, to pair with it. This spicy salad is sent into next-levelness with the shiny, new Mahi Marlborough Pinot Gris 2019 ($22.90) It works with the sweetness that comes from the roasting kumara, pumpkin and red onion, pinging delicious layers of citrus, nashi and apple flavours into the mix.
It’s a rich, dry and crispyfresh pinot gris that’ll win the popular vote. Great stuff. mahiwine.co.nz
ANNABEL SAYS:
Roast up a big tray of vegetables with spicy chorizo and serve on a bed of rocket for a picnic or to take along to a summer barbecue. Add some crumbled feta for a more substantial meal in one.