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Sweet red wine chorizo

Name: Sweet red wine chorizo
Cook time: 25 min
Yield: 2
Cuisine: Madrid Spain

with a cherry tomato salad and toasted almonds

Ready in around 25 mins

RECIPE FACT:

Twenty-seven percent of the world organic wine production happens in Spain, with over 80000 hectares of land specifically registered and documented as organic.

Nutritional Info:

Energy: 2589kj (619Kcal)
Protein: 24g
Carbohydrate: 45g
Fat: 34g
Contains: Tree nuts, Milk, Sulphites

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 210°C fan bake.
1. TO PREPARE THE KUMARA:

Line an oven tray with baking paper. Empty the bag of steamed kumara onto the tray, drizzle with oil and season with salt and pepper. Cook in the oven for 20-22 mins.
2. TO PREPARE THE TOMATO SALAD AND VEGETABLES:

Cut the capsicum in half, remove the seeds then cut in ½ cm slices and set aside. Roughly cut the baby cos leaves and place into a salad bowl. Cut the cherry tomatoes in half and add to the bowl. Tear the basil leaves into the bowl. Just before serving drizzle with olive oil and season with salt and pepper.
3. TO COOK THE CHORIZO:

Cut the chorizo sausages into 1 cm slices. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the chorizo, cook for 2-3 mins then add the sliced capsicums and cook for an extra 1-2 mins. Add the red wine sauce, bring to a simmer and cook for 1-2 mins.
TO SERVE:

Divide the kumara and cherry tomato salad between plates. Add the red wine chorizo, sprinkle with toasted almonds and finish with a drizzle of herby sour cream.