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Chorizo, sweet potato and mushroom salad

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Origin of dish:  Spain
Type of cooking:  Oven
Preparation time: 10 minutes
Cooking time: 30 minutes
Ingredients (serves 4):

    2 medium sweet potatoes, washed and cut into chunks
    2 tbsp olive oil
    2 tsp paprika
    2 tsp garlic
    200g (7oz) chorizo, sliced
    275g (10oz) oyster or flat field mushrooms, sliced
    1 lemon, zest and juice
    4 spring onions, finely sliced
    2 tbsp flat leaf parsley or fresh parsley
    1 bag rocket leaves
    ½ tsp sugar
    2 tbsp extra virgin olive oil
    Pinch of crushed chillies
    Sea salt and black pepper


1. Pre-heat the oven to 200ºC, 400ºF, Gas Mark 6.
2. Place the sweet potato on a roasting tray and drizzle with 1 tbsp olive oil, sprinkle over 1 tsp paprika, season and roast in the oven for 25-30 minutes, or until soft and caramelised.
3. Heat the remaining olive oil and fry the Garlic gently. Add the chorizo and fry for 1-2 minutes. Add the mushrooms and cook quickly on a high heat for a further 3-4 minutes, stirring frequently.
4. Sprinkle in the remaining paprika and the juice of ½ the lemon.
5. Transfer to bowl and stir in the spring onions, 1 tbsp parsley, the cooked sweet potato and the rocket.
6. To make the dressing, mix the lemon zest, remaining lemon juice, sugar, extra virgin olive oil and crushed chillies together. Season to taste.
7. Place the salad on a serving plate, drizzle over the dressing and serve immediately.
Advice: This is a delicious salad because of its balance of different tastes: the perfumed heat of the sauce is mellowed by the caramelized sweetness of the sweet potato. The saltiness of the chorizo means that all the different flavour groups are working together.

© Schwartz

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another free recipe every day

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