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Post by braided-rug on Nov 8, 2006 20:24:50 GMT 10
I had this for tea tonight and really enjoyed it. However we did leave out the cilantro and went for parsley instead. Chorizo & Kumara Salad Ingredients 400g kumara, peeled and sliced 5mm juice of 1⁄2 and zest of 1 orange 3 tablespoons olive oil salt and freshly ground black pepper 300g chorizo, sliced 5mm on the diagonal 1/4 cup pitted green olives 1 red chilli, seeded and thinly sliced 1/4 cup coriander leaves, coarsely chopped Colourful and comforting, this is just the thing for a cold winter night, especially with a rocket salad or other bitter greens to cut the richness. Method Place the kumara in a saucepan of cold, salted water. Bring to the boil and simmer until tender (around 10 minutes). Drain and dress with the orange juice, zest, 2 tablespoons of the olive oil and salt and pepper. Cover with a lid and set aside until ready to assemble the salad. Sauté the chorizo with the remaining olive oil until crisp. Gently combine the kumara and chorizo with the olives, chilli and coriander. Serves 2. From: www.cuisine.co.nz/index.cfm?pageID=43248&r=8
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