Meat 
30 Min
medium 
4 People
Roasted potato salad with chunky mild cacciatore and blistered cherry tomato dressing. Served with lightly steamed broccolini, fresh corn and lemon wedges.
No pork option - replacement is chicken schnitzels.
No pork option - replacement is chicken schnitzels.
1. Set oven to 220°C. Quarter baby potatoes and cut sweet potato into similar-sized pieces. Toss on a lined oven tray with 1 tbsp oil, salt and pepper, adding 4 whole garlic cloves. Place tomatoes on the side and roast for 15 minutes, before moving to step 3.
2. Dice chorizo and cut spring onions into 2cm lengths (save tops for garnish). Add to a frypan with 1 tbsp oil and cook over high heat for 3 minutes. Transfer to a plate, leaving most of the oil in the pan. Reserve pan.
3. After 15 minutes of roasting, remove tomatoes and garlic from oven tray. Roast potatoes for another 10min. Squeeze out garlic from skins and blend with tomatoes, 2 tbsp mayonnaise and 2 tbsp olive oil until smooth using a stick mixer. Season well with salt and pepper.
4. Reheat frypan with 1 tbsp oil and 2 tbsp water over medium heat. Trim and add broccolini, cover and steam for 3 minutes or until cooked to your liking. Season with salt and pepper and squeeze over lemon juice (to taste).
5. Remove corn kernels from cob, chop parsley and slice reserved spring onion tops.
6. Layer potatoes and chorizo on a serving platter and top with prepared garnish ingredients. Serve with steamed broccolini, tomato dressing and lemon wedges.
Notes:
Slice and boil corn if preferred for the kids!
No pork option - replacement is chicken schnitzels .
Rub with 2 tsp oil, 1 tsp smoked paprika, salt and pepper. Cook in the frypan for 3-4 minutes on each side or until golden and cooked through. Slice and toss through salad.
2. Dice chorizo and cut spring onions into 2cm lengths (save tops for garnish). Add to a frypan with 1 tbsp oil and cook over high heat for 3 minutes. Transfer to a plate, leaving most of the oil in the pan. Reserve pan.
3. After 15 minutes of roasting, remove tomatoes and garlic from oven tray. Roast potatoes for another 10min. Squeeze out garlic from skins and blend with tomatoes, 2 tbsp mayonnaise and 2 tbsp olive oil until smooth using a stick mixer. Season well with salt and pepper.
4. Reheat frypan with 1 tbsp oil and 2 tbsp water over medium heat. Trim and add broccolini, cover and steam for 3 minutes or until cooked to your liking. Season with salt and pepper and squeeze over lemon juice (to taste).
5. Remove corn kernels from cob, chop parsley and slice reserved spring onion tops.
6. Layer potatoes and chorizo on a serving platter and top with prepared garnish ingredients. Serve with steamed broccolini, tomato dressing and lemon wedges.
Notes:
Slice and boil corn if preferred for the kids!
No pork option - replacement is chicken schnitzels .
Rub with 2 tsp oil, 1 tsp smoked paprika, salt and pepper. Cook in the frypan for 3-4 minutes on each side or until golden and cooked through. Slice and toss through salad.
baby + sweet potato mix 1.2kg
garlic 4 cloves
cherry tomatoes 1 punnet
chorizo 2-pack
spring onions 1/2 bunch
broccolini 2 bunches
lemon 1/2
corn cob 1
parsley 1/3 packet
From your pantry:
olive + oil (for cooking), salt, pepper, mayonnaise
garlic 4 cloves
cherry tomatoes 1 punnet
chorizo 2-pack
spring onions 1/2 bunch
broccolini 2 bunches
lemon 1/2
corn cob 1
parsley 1/3 packet
From your pantry:
olive + oil (for cooking), salt, pepper, mayonnaise
