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Spanish Chorizo & Rocket Salad
Prep Time
10 Minutes
Cook Time
35 Minutes
Ingredients
13
Servings
4
This delightfully different salad combines sweet potato, red onion, rocket, cucumber and black olives and is dressed with spicy Paprika, Oregano and lemon.
Ingredients
450 gram (1 pound) sweet potato, peeled and cut into chunks
1 red onion, cut into chunks
1 tablespoons olive oil
175 gram (6 ounce) chorizo, sliced
1 bag rocket
½ cucumber, cut into chunks
10 black olives, pitted
Schwartz Sea Salt and Black Pepper to season
Dressing:
2 tablespoons olive oil
Juice of ½ lemon
¼ teaspoon Paprika
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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