Looking for a spring salad recipe that’ll please the whole family? This warm salad of cooked chorizo and mushrooms with caramelised sweet potato is the one for you. The ingredients are perfectly balanced with a spicy lemon and olive oil dressing, delicately flavoured with parsley, paprika, garlic and crushed chillies.
We love whipping up this spring salad when we’ve got roasted vegetables and other leftovers to use up. The key to this recipe is the balance of sweet to spicy, so all you have to do is make sure you match a caramelised vegetable to that chorizo and spicy dressing.
STEP 1: Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
STEP 2: Place the sweet potato on a roasting tray and drizzle with 1 tbs olive oil, sprinkle over 1 tsp Paprika, season and roast in the oven for 25-30 minutes, or until soft and caramelised.
STEP 3: Heat the remaining olive oil and fry the Garlic gently. Add the chorizo and fry for 1-2 minutes. Add the mushrooms and cook quickly on a high-heat for a further 3-4 minutes, stirring frequently. Sprinkle in the remaining Paprika and the juice of ½ the lemon
STEP 4: Transfer to a bowl and stir in the spring onions, Parsley, cooked sweet potato and rocket.
STEP 5: To make the dressing, mix the lemon zest, remaining lemon juice, sugar, extra virgin olive oil and Crushed Chillies together. Season to taste.
STEP 6: Place the salad on a serving plate, drizzle over the dressing and serve immediately.