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Kumara, Spinach and Chorizo Salad

 Kumara, Spinach and Chorizo Salad
Prep Time
15 minutes
Cook Time
10 minutes
6-8 servings
What You Need
Mayo mixed with orange zest and juice works perfectly with the natural sweetness of the kumara!
Citrus Mayo:
Zest and juice of ½ small orange.
1 Kg kumara (orange or golden)
100g 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
Make It
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To make the Citrus Mayo: Mix together the HEINZ [SERIOUSLY] GOOD™ Original Mayonnaise , orange zest and juice. Set aside in the refrigerator.
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.
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.
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.
* 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.
** Replace chorizo with chopped bacon.
** Replace toasted walnuts with toasted pecan nuts or almonds.
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