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Chorizo, Sweet Potato & Mushroom Salad

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.

15 mins Prep Time 30 mins Cook Time
15 mins Prep Time
30 mins Cook Time
  • 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.

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