Turn roast potatoes into the main event in this delicious chorizo salad.
- 1524 kj Energy
- 19g Fat Total
- 5g Saturated Fat
- 7g Fibre
- 17g Protein
- 50mg Cholesterol
- 551.06mg Sodium
- 3g Carbs (sugar)
- 28g Carbs (total)
Paprika potato with wilted spinach, chickpeas and chorizoPrint Recipe
- 4 medium pontiac potatoes, cut into 2cm pieces
- 2 tablespoons extra virgin olive oil
- 2 teaspoons sweet paprika
- 3 chorizo sausages, thickly sliced
- 400g tin chickpeas, rinsed, drained
- 1 bunch English spinach, ends trimmed, washed
- 2 tablespoons lemon juice
- Aioli, to serve
Preheat oven to 200C. Place the potato on a large oven tray. Drizzle with half the oil and sprinkle with paprika. Season with salt and pepper and gently toss until coated in spice mixture. Roast in preheated oven, turning occasionally, for 20 minutes or until golden brown and crisp.
Meanwhile, heat a large frying pan over medium-high heat. Add half the chorizo and cook for 1-2 minutes each side or until golden brown. Transfer to a plate. Repeat with remaining chorizo. Return the chorizo to the pan and add the chickpeas and toss to coat. Add the spinach and drizzle with lemon juice and remaining oil. Cook, tossing the pan, for 2-3 minutes or until spinach almost wilts. Remove from heat.
Spoon the spinach mixture among serving plates and top with potato. Dollop with aÃ¯oli and serve immediately.
Tip: If you are using dried chickpeas, place them in a large saucepan, cover with plenty of water and soak overnight. Rinse, drain, return to saucepan and cover with water, then bring to the boil. Reduce heat to a simmer and cook for 30-40 minutes or until the chickpeas are tender. Drain and cool before use.
Author: Sarah Hobbs
Image credit: Ben Dearnley
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