Chimichurri Sweet Potato, Goat’s Cheese and Chorizo Salad

Name: Chimichurri Sweet Potato, Goat’s Cheese and Chorizo Salad
Total time: 30 min
Yield: 2
Cuisine: Fusion
Ingredients: 1 Sweet Potato; 2 Beetroot; 1 Diced Chorizo; 2 Spring Onion; 1 Mixed Salad; 1 Argentinian Chimichurri Dressing; ½ Goat's Cheese

Recipe Development TeamPublished on June 07, 2016

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This little dish has summer written all over it and the flavour combos are just out of this world! Sweet potato, beetroot, chorizo and goat’s cheese all in one dish ... what more could you want! We recommend eating this ‘al fresco’ with a cold glass of Pimm’s (or lemonade if it’s a school night!).

Tags:

Healthy

Allergens:

Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active

DifficultyMedium

Ingredients

serving amount

Sweet Potato

Beetroot

Diced Chorizo

Spring Onion

Mixed Salad

Argentinian Chimichurri Dressing

Goat's Cheese

(Contains: Milk)

Nutritional information

/ per serving

Energy (kcal)583 kcal

Energy (kJ)2439 kJ

Fat14 g

of which saturates7 g

Carbohydrate96 g

Protein19 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Knife

•Baking Tray

•Mixing Bowl

•Bowl

Cooking Instructions and Tips

Pre-heat your oven to 200 degrees. Scrub the sweet potato under water and chop into bite-sized (2cm) chunks (without peeling).

Toss the chunks in 1 tbsp of olive oil and season well with salt and black pepper. Roast on the top shelf of your oven for around 25 mins, or until soft enough to eat.

Peel the beetroot and chop into 2cm cubes, place in a bowl. Tip: Rub a drop of olive oil into your fingers whilst handling the beetroot to stop stained fingers! Toss in 2 tsp of olive oil and season with a little pinch of salt and black pepper. When the sweet potato has been cooking for 5 mins, add the beetroot to the tray to cook with the sweet potato for the remaining 20 mins.

12 mins after the beetroot went into the oven, add the chorizo to the tray to cook for the final 8 mins. Meanwhile, thinly slice the spring onions.

Once your sweet potato, beetroot and chorizo is cooked, remove them from your oven and allow it to cool for 5 mins. Tip: Allowing it to cool slightly will prevent the salad leaves from wilting in the next step.

When cool, toss the mixture into the salad leaves together with the spring onions. Drizzle over the chimichurri dressing and gently combine. Tip: This dressing can be quite spicy, so if you don’t like it hot, simply add half and add a splash of olive oil to the salad too. Lastly crumble over the goat’s cheese and enjoy!