Warm Cajun Spiced Chorizo and Sweet Potato Salad

Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the Cajun spice mix (add less if you'd prefer things milder). Toss to coat. 

Spread out in a single layer. TIP: Use two baking trays if necessary.

Roast on the top shelf of your oven until golden, 25-35 mins. Turn halfway through.

When the sweet potato has roasted for 10-20 mins, add the chorizo to the tray. Roast for the remaining time, 10-12 mins.

While everything cooks, halve the bell pepper and discard the core and seeds. Slice into thin strips.

Once the croutons are done, set aside for now. Pop the sliced pepper onto the (now empty) baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Roast the pepper on the middle shelf until soft and slightly charred, 15-18 mins.

In a large bowl, mix together the cider vinegar, honey and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. 

Cut the tomato into 1cm chunks and add to the dressing. 

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board in one piece, then thinly slice widthways. Season with salt and pepper.

When everything's ready, add the Cajun sweet potato, roasted pepper, baby leaves and croutons to the bowl of tomatoes and dressing.

Gently toss to combine.