Chorizo and Sweet Potato Salad

Charmaine Lu -

  • 2.5 tbsp olive oil
  • 500g sweet potato, peeled and cut into chunks
  • 2 red onions, cut into wedges
  • 2 beetroot, peeled and cut into wedges
  • 2 rosemary sprigs
  • ½ tsp mustard
  • 120g Spanish chorizo ring
  • 70g rocket leaves
  • 50g chopped walnuts
  • 2 tbsp red wine vinegar
  • Preheat the oven to 180C. Place the potatoes, onions, beetroot and rosemary in a roasting tray, drizzle with 2 tbsp of oil and some seasoning, and roast for 30 mins. Meanwhile, make the dressing by mixing the remaining oil, vinegar, mustard and seasoning in a small jug and mix well.
  • Slice the chorizo and fry in a pan for 3 mins, then remove and set aside. When the vegetables are roasted and slightly caramelised, remove from the oven and mix with the rocket leaves, sliced chorizo and walnuts. Toss in the dressing and enjoy with crusty bread.
35 mins
4 serving