Sweet Potato Salad with Chorizo
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 sweet potato (s)
- 2 tablespoon olive oil
- 300 g mushrooms, (or oyster mushrooms)
- 0.5 ½ lemon (the juice from it)
- 200 g sausae, (chorizo)
- 1 handful parsley, smooth
- 1 handful rocket
- 2 spring onion (s)
- 2 chilli pepper (s), green, pitted and finely chopped
- 1 lemon (the juice and the zest)
- 0.5 teaspoon ½ sugar
- 3 tablespoon olive oil
- Salt and pepper
- possibly cheese, (goat cheese)
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 degrees.
- Peel and wash the sweet potatoes. Halve and cut into pieces approx. 2-3 cm in size. Mix with 1 tablespoon of olive oil, salt and pepper (both generously) in a roasting pan. Bake in the oven for 25 minutes, turning more often so that they brown all over.
- Cut mushrooms into pieces (I quartered them). Let the remaining olive oil get very hot in a pan and cook the mushrooms in it for 5-7 minutes, turning them frequently. The mushrooms should brown and in no case stew in their own juice.
- Put in a bowl and mix with the juice of half a lemon.
- Cut the chorizo into approx. 2 cm cubes, add to the pan (oil is not necessary as the sausage contains enough fat) and fry until crispy brown for 3-4 minutes.
- Add the chorizo to the mushrooms (who would also want with the fried fat, but that`s too much for me).
- Roughly chop the parsley and rocket and cut the spring onions into thin rings.
- Add everything to the chorizo and mushrooms in the bowl. Likewise the cooked sweet potatoes.
- Mix the chilli pieces, lemon juice, zest, sugar, salt, pepper and olive oil into a dressing and pour over the other ingredients. Lift the lettuce through.
- Can be served warm or cold.
- As a vegetarian variant, chorizo is replaced by goat cheese.
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