NZ Double Chorizo & Courgette Ciabatta
with Potato Fries & Dill-Parsley Mayo
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 packet
Potato Fries
(Contains: Sulphites; May be present: Sulphites)
400 g
Mild Chorizo
1 sachet
Lemon Pepper Seasoning
1 packet
Mixed Salad Leaves
1
Courgette
2
Ciabatta
(Contains: Soy, Wheat, Gluten; May be present: Lupin, Sesame, Almond, Hazelnut, Eggs, Milk)
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, chop chorizo in half lengthways. Finely chop garlic. Using a vegetable peeler, slice courgette into ribbons, stopping when you reach the seeds in the centre. • To a small heatproof bowl, add the butter and microwave in 10 second bursts until melted. • Cut wholemeal panini in half lengthways then brush with butter.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook courgette and Italian herbs (see ingredients), tossing until tender, 2-3 minutes. Season then transfer to a bowl. • Return the frying pan to medium high heat. Cook chorizo, turning, until browned, 3-4 minutes. • Add the brown sugar and toss, until slightly caramelized, 1-2 minutes. • Meanwhile, place panini directly on wire racks in the oven and bake until heated through, 5-8 minutes.
• In a bowl, combine mixed salad leaves with a drizzle of vinegar and olive oil. • Spread panini with dill & parsley mayonnise. Top with chorizo, courgette and dressed leaves. • Serve with potato fries. Enjoy!
