Spanish Chorizo & Rocket Salad
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