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Chimichurri Sweet Potato, Goat’s Cheese and Chorizo Salad
Chimichurri Sweet Potato, Goat’s Cheese and Chorizo Salad

Chimichurri Sweet Potato, Goat’s Cheese and Chorizo Salad

Recipe Development Team
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

1

Sweet Potato

2

Beetroot

1

Diced Chorizo

2

Spring Onion

1

Mixed Salad

1

Argentinian Chimichurri Dressing

½

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

1

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

Roast on a baking tray
2

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.

Chop the beetroot
3

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.

Slice the spring onions
4

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.

5

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.

Crumble over the goat's cheese
6

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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