Chimichurri Sweet Potato, Goat’s Cheese and Chorizo Salad
- Milk
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!).
Ingredients
1
Sweet Potato
2
Beetroot
1
Diced Chorizo
2
Spring Onion
1
Mixed Salad
1
Argentinian Chimichurri Dressing
½
Goat's Cheese
(Contains: Milk)
Utensils
Instructions
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!
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