Spanish skewers

• portionen: 24 items
• aktive zeit: 20 minutes
• gesamtzeit: 50 minutes

Zutaten

200g waxy potatoes such as Charlotte, peeled and cut into 24 x 2cm/3/4in chunks

1 tbsp mild olive oil or sunflower oil

2 tsp finely chopped fresh rosemary or 1/2 tsp dried rosemary

1 large red pepper deseeded and cut into 24 x 2cm/3/4in chunks

1 large yellow pepper deseeded and cut into 24 x 2cm/3/4in chunks

200g cooking chorizo cut into 24 pieces

200g half-fat crème fraîche

1 garlic clove crushed

½ small pack flat-leaf parsley finely chopped

24 short bamboo skewers

Anweisungen

Heat oven to 200C/180C fan/gas 6. Half-fill a large pan with water and bring to the boil. Add the potatoes and return to the boil. Cook for 1 min, then drain in a colander and tip into a bowl. Pour over the olive oil, sprinkle with the rosemary and season. Toss together.

Scatter the potatoes over a large baking tray and cook for 5 mins. Turn the potatoes, add the peppers and cook for a further 10 mins or until just beginning to soften. Set aside to cool.

Thread a chunk of yellow pepper, a chunk of potato and a chunk of red pepper onto bamboo skewers, finishing with a piece of chorizo. Place on a parchment-lined baking tray, cover and chill (up to 8 hrs). To make the dip, mix all the ingredients in a bowl, cover and chill.

When ready to serve, heat oven to 200C/180C fan/gas 6. Bake the skewers for 10 mins or until the vegetables are softened and nicely browned, and the chorizo slices are cooked through. Serve with the dip.

Nährwertangaben

• Kalorien: 54
• Gesamtfett: 4 g
• Gesättigtes Fett: 2 g
• Natrium: 0.1 mg
• Gesamtkohlenhydrate: 3 g
• Ballaststoffe: 1 g
• Zucker insgesamt: 1 g
• Eiweiß: 2 g