Spanish Chorizo & Rocket Salad

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
Paprika

Product Information

£ 1.69/unit,34g
Oregano

Product Information

£ 1.69/unit,7g

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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