Chorizo spinach with maize-meal croutons

Chorizo spinach with maize-meal croutons

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SERVES 4 // HANDS-ON 20 min

INGREDIENTS
For the croutons
165g maize meal, cooked
3 cloves garlic, peeled and chopped
1 tbsp butter
2 tbsp honey
2 tbsp vegetable oil
For the spinach
2 tbsp vegetable oil
600g spinach, roughly chopped
1 tomato, peeled and diced
1 tbsp masala spice
Salt and pepper
1 chorizo, sliced
60 ml plain yoghurt
2 tbsp flaked almonds (or any nut of your choice)

Lucia spinach

METHOD
For the croutons
1. While the pap is still in the pot, mix in the garlic and butter. Remove from the heat and allow to cool.
2. Preheat oven to 180°C and line a baking tray.
3. Use a spatula to lift the pap out of the pot and on to a work surface. Cut into 2 cm cubes. Roll the cubes in the honey.
4. Heat oil in a pan over high heat and fry the pap cubes for 30 seconds, until golden. Drain on paper towel and leave to cool.
5. Arrange the fried pap cubes on the baking tray and cook for 10 minutes. Remove from the oven and allow to cool.
For the spinach
1. Heat 1 tbsp oil in a pan and fry the spinach for 5 minutes. Remove from the heat and let stand for 10 minutes.
2. Heat 1 tbsp oil in a pot over low heat. Add tomato, masala spice, salt and pepper. Cook for 1 minute.
3. Add the chorizo and yoghurt and cook for 10 minutes.
4. To serve, layer the cooked spinach and the sausage mix, then top with the almonds and the pap croutons.

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