I’m not sure if this even really counts as a salad. The greenery in it is more of a token than a real feature. The chorizo is the key player here, followed quickly by sweet carbohydratey goodness and, oh yes, cheese. Little wonder then this is by far my favourite salad in my repertoire. That and its simplicity. Oh and the fact it warms the house up by using the oven, and warms you up by being, well hot. All-round winner.
Chorizo, feta and sweet potato salad
Adapted, ever-so-slightly, from Gourmet Chick, with acknowledgement to Jill Dupleix (I’d link to the original recipe in The Times but since they started charging for their poorly edited and unexciting content I can’t access it. Oh well. I’m fairly sure that in issues of digital copyright and online plagiarism it’s the thought that counts, right?)
Gourmet Chick’s recipe uses 6 sweet potatoes to only 150g of feta cheese. Now I can’t comment on the size of her potatoes but the only ones I can find currently are capable of feeding a family of four for at least a week, so I’m only going with one in this recipe.
1 large sweet potato (I’d estimate it was at least 300g, probably bigger)
2 tablespoons light olive oil
12 mini chorizo cooking sausages, halved (250g)
150g feta cheese, cubed
150g baby spinach leaves
1. Wash the sweet potato and cut it into medium-sized chunks (a couple of inches in each dimension). Place on a baking tray and drizzle with olive oil. Sprinkle with a good handful of salt and ground pepper. Roast in the oven at 200 C for 20 minutes
2. Take the tray out of the oven and add the chorizo. Return to the oven for a further 15 minutes.
3. Arrange the spinach leaves on 3 plates. When the sweet potatoes and spinach are done place these on top of the leaves. Crumble the feta cubes on top of the potatoes and chorizo and finally drizzle all the lovely, orangey juices that will have collected on the baking tray all over everything. It will make the salad look super pretty as well as tasting amazing. Eat straight away.