Orange kumara salad WITH L’AUTHENTIQUE CHORIZO, BLACK BEANS, GREEN BEANS AND BUFFALO FETA The sweet and slightly salty buffalo feta brings this salad together adding bursts of flavour to the mix of vegetables and the crisp crumbs of chorizo. A great dish for feeding a crowd.
INGREDIENTS:
METHOD:
• 600g orange kumara, peeled and cut into chunks • olive oil • 1 tbsp finely chopped thyme leaves • 250g green or yellow beans, trimmed • 1 packet L’Authentique chorizo • 1 punnet cherry tomatoes, halved (we used Curious Croppers cherry tomatoes) • 1 tin black beans, drained • 1 tbsp white or red wine vinegar • 1 tbsp wholegrain mustard • 100g Clevedon Buffalo Co buffalo feta, crumbled
Preheat the oven to 200°C
www.southmagazine.co.nz
On a baking paper lined tray toss the kumara with a little olive oil and the thyme and season with salt and pepper. Bake for 30 minutes or until tender. Blanch the green beans in boiling salted water for 3-4 minutes or until tender, drain and refresh in cold water. Remove skins from the chorizo and break up meat. Heat a frying pan and add a drizzle of oil. Add chorizo, continue breaking it up
in the pan until cooked through and golden. Remove and set aside on paper towels. In the same pan (don’t clean out the fat) add the cherry tomatoes and cook for 30 seconds, then add the drained black beans, vinegar, and mustard; toss to combine. Put the kumara and green beans on a platter and spoon over some buffalo feta and the black bean mix. Top with crisp chorizo and the remaining buffalo feta. Serves 4-6.
south | april 2021 | 19
