This is the most delicious Spanish meal and you don’t have to feel bad about eating sausage during the week as the beautiful rainbow carrots and vine tomatoes add a super healthy kick. If you don’t eat pork then you can substitute the chorizo with beef sausage or grilled chicken breasts. If you haven’t eaten rainbow carrots then you’re in for a treat, they are so deliciously sweet, you can find them at any Woolworths 🙂

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INGREDIENTS

4 medium-sized potatoes, peeled and quartered
80g unsalted butter
50ml low-fat milk
2 heaped tbsp parmesan
4 spring onions, finely chopped
250g chorizo sausage, sliced into disks
3 sprigs fresh thyme
180g green beans, topped and tailed
200g baby rainbow carrots
300g Mediterranean vine tomatoes
1 tsp chilli flakes
Sea salt & black pepper
Olive oil

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METHOD
Serves 4-5
Preparation 5 minutes
Cooking time 30 minutes

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Boil the kettle and preheat the oven to 180°C. 

Place a pot on high heat, add boiling water a large pinch of salt and the quartered potatoes, boil for 20 minutes or until tender.

Season the tomatoes and carrots with a large pinch of sea salt, black pepper, the chilli flakes and a drizzle of olive oil, place on an oven tray and roast for 10-12 minutes. 

Once the potatoes have finished boiling, drain and place them back into the pot add the butter, milk, sea salt and pepper and mash until smooth, then fold in the spring onions and parmesan, cover and set aside.

Place a small pot on high heat, add boiling water and the green beans, boil for 3 minutes (don’t overcook the beans). While the beans are cooking place a non-stick frying pan on high heat and fry the chorizo and thyme for 1 minute on each side or until slightly crispy, once the beans are cooked, add them to the pan and fry for 30 seconds. 

Now you’re ready to serve ❤