Method

Roasted Garlic Mayo

Preheat the oven to 200 °C.

Cut the tip off the garlic bulb to expose the cloves and place in a small saucepan with the water and milk. Over a medium heat simmer gently for
15 minutes. Rinse with cold water then wrap the bulb in tinfoil and roast in the oven for 1 hour.

When the garlic is roasted and soft, cool slightly before squashing the flesh out of the cloves. Add the flesh to a bowl with the mayonnaise and mustards. Mix until well combined and season to taste.

Potato and Chorizo Salad
Toss the potatoes in olive oil and season well. Spread on a baking tray in an even layer and roast for +- 35 minutes.

Place the sliced onion and red wine vinegar in a shallow bowl to soak.

In a large frying pan, fry the chorizo until slightly crispy and fragrant and then set aside.

To cook the blanched asparagus, drizzle with olive oil and either use a griddle pan to grill, or alternatively pan fry for a few seconds. Set aside.

When the potatoes are golden and crispy, remove from the oven and add to the chorizo pan. Toss to coat the potatoes in the chorizo oil. Allow to cool.

Remove the onion from the vinegar and drain.

In a large salad bowl, toss the spinach, parsley, asparagus and red onion, and add the potato and chorizo. Alternatively simply arrange on a serving platter/board. Serve with roasted garlic mayo.

TIP: Add slices of fresh avocado when ready to serve for extra creaminess.