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