A warm salad of cooked chorizo and mushrooms with caramelised sweet potato seasoned with a spicy lemon and olive oil dressing, delicately flavoured with Parsley, Paprika, Garlic and Crushed Chillies.
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.