Chorizo and sweet potato salad

Posted on: April 22nd, 2009 by admin No Comments

Salads are so versatile and healthy, they really are the best. If you want one that is a hearty meal in itself, try this one. Good in any weather and for all the family, vegetarians can substitute grilled haloumi for chorizo.


200g (just under 1/2 pound) chorizo sausage
2 medium sweet potatoes
2 tbsp of olive oil, for cooking
150g (1/3 pound) oyster mushrooms or field mushrooms
2 spring onions
1/2 c parsley
1/2 c rocket
juice of 1/2 lemon

Preheat the oven to 200°C (390ºF).

Wash the sweet potatoes and cut into rough chunks. Mix in a bowl with one tablespoon of olive oil, a good pinch of salt and black pepper. Roast sweet potato in oven until soft and caramelised. Move them around the oven tray while cooking, so they brown on all sides. This should take around 30 min.

Tear the oyster mushrooms in to equal sized pieces or cut the field mushrooms in to thin slices.

Heat one tablespoon of olive oil in a heavy-bottomed pan. When the pan is hot, add the mushrooms and cook quickly on a high heat for about 5 to 7 minutes, stirring frequently. You want the mushrooms to brown and caramelise, not sweat in their own liquid. Season the shrooms with salt, pepper and the juice of half a lemon. When cooked, place in a large mixing bowl.

Cut the chorizo sausage into 2cm chunks and add to the used mushroom pan. (No extra oil is needed because the sausage contains fat). Fry until golden brown and cooked, about 3 to 4 minutes. Add the cooked sausage to the mushrooms in the bowl- do not add the oil from the pan though.

Finely chop the spring onions and roughly chop the parsley and rocket and add to the bowl with the mushrooms. Finally add the cooked sweet potato and some good lemon vinegarette (see this recipe) and serve warm or cool.

Recipe eatpress’ own (I recently found out Beans doesn’t love this salad!  The shock!  No sausage in salad he thinks, I think he’s crazy.)

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