Sweet Potato, Squash and Chorizo Salad

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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