Chorizo, Sweet Potato & Mushroom Salad

Chorizo, Sweet Potato & Mushroom Salad

Prep Time
15 Minutes
Cook Time
30 Minutes
Ingredients
14
Servings
4
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.
Ingredients
  • 2 medium sweet potatoes, peeled and cut into chunks

  • 2 tablespoons olive oil

  • 2 teaspoon Paprika

  • 2 teaspoon Garlic Granules

  • 200 gram (7 ounce) chorizo, sliced

  • 275 gram (10 ounce) oyster or flat field mushrooms, sliced

  • zest and juice of 1 lemon

  • 4 spring onions, finely sliced

  • 1 tablespoons Flat Leaf Parsley

  • 1 bag rocket leaves

  • ½ teaspoon sugar

  • 2 tablespoons extra virgin olive oil

  • pinch Chilli Flakes

  • Schwartz Sea Salt and Black Pepper to season

Key Products
Paprika

Product Information

£ 1.69/unit,34g
Garlic Granules

Product Information

£ 1.89/unit,47g
Flat Leaf Parsley

Product Information

£ 1.69/unit,3g
Schwartz product packaging

Product Information

£ 1.98/unit,29g

Instructions

  • 1 STEP 1: Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
  • 2 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.
  • 3 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
  • 4 STEP 4: Transfer to a bowl and stir in the spring onions, Parsley, cooked sweet potato and rocket.
  • 5 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.
  • 6 STEP 6: Place the salad on a serving plate, drizzle over the dressing and serve immediately.
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