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Spanish Chorizo & Rocket Salad
Ingredients
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450 gram (1 pound) sweet potato, peeled and cut into chunks
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1 red onion, cut into chunks
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1 tablespoons olive oil
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175 gram (6 ounce) chorizo, sliced
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1 bag rocket
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½ cucumber, cut into chunks
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10 black olives, pitted
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Schwartz Sea Salt and Black Pepper to season
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Dressing:
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2 tablespoons olive oil
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Juice of ½ lemon
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¼ teaspoon Paprika
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¼ teaspoon Oregano
Key Products
Instructions
- 1 Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
- 2 Place the sweet potato and red onion on a baking tray, drizzle with the olive oil and season. Cook in the oven for 30-35 minutes, until the sweet potato is soft and golden.
- 3 Meanwhile, heat a small frying pan and fry the chorizo for 30 seconds, until crispy.
- 4 Place the rocket and cucumber in a large salad bowl, top with the crispy chorizo, the cooked sweet potato and red onion. Scatter over the olives.
- 5 Blend the dressing ingredients together and drizzle over the salad
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