Chorizo And Kumara Wraps

Serves: 4

INGREDIENTS

1 large orange kumara, peeled
1 tsp minced garlic
1 tsp ground cumin
¼ tsp paprika
3-4 thick chorizo sausages
400 gram can borlotti or kidney beans, drained
4 large juicy tomatoes, blanched and diced
2 tblsp freshly chopped coriander
8 tortillas
plain unsweetened yoghurt to accompany
3-4 cups salad greens
Cucumber Salad
½ telegraph cucumber
¼ cup freshly chopped coriander
¼ cup vinaigrette

Travel to Mexico tonight with these wraps.

METHOD

1. Cut the kumara into small 1cm dices and cook in boiling salted water for 5-6 minutes until partly cooked. Drain well.

2. Heat a dash of oil in a large pan and add the garlic and kumara and cook for 3-4 minutes. Add the cumin, paprika and chorizo and cook for a further 5 minutes until the kumara builds up a golden spicy crust. Add the beans and tomatoes.

3. Heat the tortillas following the directions on the packet. Spread each with a spoonful of yoghurt and top with several salad leaves. Fill with a good serving of the chorizo mixture and accompany with the cucumber salad.