Sweet Potato, Squash and Chorizo Salad
Sweet Potato, Squash and Chorizo Salad



  • 300g diced sweet potato
  • 300g diced butternut squash
  • 140g diced chorizo
  • 2 ciabatta rolls
  • 80g watercress
  • 1 tsp balsamic dressing
  • Cook the squash and sweet potato in ½ tbsp of oil for 10 mins in a lidded saucepan. Remove the lid and cook for 5 mins more until tender and caramelised. Meanwhile, fry the chorizo in a separate pan for 5 mins or until the oils are released and the sausage is crisp. Scoop out with a slotted spoon and set aside.
  • Chop the rolls into croutons and fry in the chorizo oil for 5 mins. Divide the watercress between 2 plates, top with the cooked vegetables, croutons and fried chorizo, and drizzle with balsamic dressing to serve. Easy!
25 mins
4 serving

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