Pork Chorizo, Potato & Fig Bake with Almonds & Lemon Mayo

• servings: 2 servings
• total time: 35 minutes

Ingredients

10 oz Pork Chorizo

¾ lb Potatoes

2 Dried Turkish Figs

¼ cup Mayonnaise

1 bunch Parsley

2 Tbsps Sliced Roasted Almonds

½ oz Sweety Drop Peppers

1 Lemon

1 Bell Pepper

Directions

1 Start the bake Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Transfer to a medium baking dish. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Bake 14 minutes. Leaving the oven on, remove from the oven.

2 Prepare the remaining ingredients Meanwhile, roughly chop the figs; place in a bowl and cover with hot water. Set aside to rehydrate at least 10 minutes. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Roughly chop the parsley leaves and stems.

3 Finish the bake To the baking dish of partially baked potatoes, add the diced bell pepper, rehydrated figs (draining before adding), and chorizo (tearing into bite-sized pieces before adding) in an even layer. Drizzle with olive oil; season with salt and pepper. Bake 14 to 16 minutes, or until the chorizo is browned and cooked through. Remove from the oven and let stand at least 2 minutes before serving.

4 Make the lemon mayo & serve your dish Meanwhile, quarter and deseed the lemon. In a bowl, combine the mayonnaise and the juice of 1 lemon wedge; season with salt and pepper. Serve the finished bake topped with the lemon mayo, almonds, sweety drop peppers, and chopped parsley. Serve the remaining lemon wedges on the side, if you'd like. Enjoy!

1 Start the bake Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Transfer to a medium baking dish. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Bake 14 minutes. Leaving the oven on, remove from the oven.

2 Prepare the remaining ingredients Meanwhile, roughly chop the figs; place in a bowl and cover with hot water. Set aside to rehydrate at least 10 minutes. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Roughly chop the parsley leaves and stems.

3 Finish the bake To the baking dish of partially baked potatoes, add the diced bell pepper, rehydrated figs (draining before adding), and chorizo (tearing into bite-sized pieces before adding) in an even layer. Drizzle with olive oil; season with salt and pepper. Bake 14 to 16 minutes, or until the chorizo is browned and cooked through. Remove from the oven and let stand at least 2 minutes before serving.

4 Make the lemon mayo & serve your dish Meanwhile, quarter and deseed the lemon. In a bowl, combine the mayonnaise and the juice of 1 lemon wedge; season with salt and pepper. Serve the finished bake topped with the lemon mayo, almonds, sweety drop peppers, and chopped parsley. Serve the remaining lemon wedges on the side, if you'd like. Enjoy!

Nutrition

• Calories: 750