Sweet Potato Salad with Chorizo

Summary

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)

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Instructions

1. Preheat the oven to 200 degrees.
2. 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.
3. 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.
4. Put in a bowl and mix with the juice of half a lemon.
5. 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.
6. Add the chorizo to the mushrooms (who would also want with the fried fat, but that`s too much for me).
7. Roughly chop the parsley and rocket and cut the spring onions into thin rings.
8. Add everything to the chorizo and mushrooms in the bowl. Likewise the cooked sweet potatoes.
9. 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.
10. Can be served warm or cold.
11. As a vegetarian variant, chorizo is replaced by goat cheese.