RECIPE

INGREDIENTS

• 4 blue skin potatoes, washed, unpeeled and chopped
• Half a bunch of silverbeet, stalks and leaves separated and roughly chopped
• 1 stick of chorizo, sliced into 1cm rounds
• 400g can of chickpeas, rinsed and drained
• 50 g of feta
• Handful of roasted almonds, roughly chopped
• Olive oil
• Salt
• 1 Tsp paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 2 Tbsp red wine vinegar

METHOD

Preheat the oven to 180 degrees C.

Bring a pot of salted water to the boil and boil potatoes for 10 minutes or until tender. Drain potatoes in a colander, place back in the empty pot with the lid on and give it a shake. This will rough up the potatoes and create crispy bits when roasted. Place the potatoes on an oven tray lined with baking paper, drizzle with some olive oil and sprinkle with salt, then roast for about 20 minutes until they start to turn golden. And chorizo to the tray and roast for a further 15 minutes. When done, set aside the potatoes and chorizo and reserve the oil from the chorizo.

While the chorizo is roasting, heat a small amount of oil in a pan over a medium-high heat and add the chickpeas. Cover with a lid and heat for a few minutes, shaking occasionally until crispy. Transfer to a bowl and toss with spices. Set aside.

Next heat the reserved chorizo oil in the pan and add the silverbeet stalks. Toss for a couple of minutes until slightly tender, then add the leaves and red wine vinegar and stir occasionally for another couple of minutes until leaves are wilted.

To plate up, place potatoes, chorizo, chickpeas and silverbeet on a plate. Crumble over feta and chopped almonds.

Serves 2