Comforting Chorizo Pita Pockets

Nutrition per serve

Ingredients

• 300g chat potatoes
• 1pcs chorizo sausage
• 5g chermoula seasoning
• 1pcs tomato
• 2pcs pita pockets
• 50g red pesto
• 50g mixed salad leaves
• 50g smoky aioli
• 15ml olive oil

Method

1. Step 1 — Prep ingredients
   Cut the unpeeled potatoes into 2cm chunks. Slice the chorizo.
2. Step 2 — Cook potato and chorizo
   Heat 1 tbs olive oil in a medium frypan over high heat. Cook the potato and chorizo, stirring occasionally, for 5-7 mins until the potato is slightly softened.
3. Step 3 — Add seasoning
   Add the chermoula seasoning and 1 tbs water to the potato and chorizo and stir to combine. Reduce the heat to medium, cover and cook, stirring occasionally, for 8-12 mins until the potato is tender. (Add a little more water if the pan is getting too dry; this creates steam and helps the potato cook without burning, or without the need for more oil.)
4. Step 4 — Prep tomato
   Meanwhile, finely chop the tomato.
5. Step 5 — Warm pita
   Halve the pita to form 4 pockets. Put on a plate, slightly overlapping, and microwave for 30 secs or until warmed through.
6. Step 6 — Get ready to serve
   Taste the potato and chorizo, then season with salt and pepper. Spread the inside of the pita pockets with the red pesto. Divide the potato and chorizo, tomato and salad leaves among the pita pockets and serve with the smoky aioli.

Allergens

Sulphites, Gluten, Wheat, Milk, Almond, Egg