Warm Cajun Sweet Potato and Chorizo Salad

Name: Warm Cajun Sweet Potato and Chorizo Salad with Avocado and Greek Style Cheese
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 1 unit(s) Ciabatta; 2 unit(s) Sweet Potato; 1 sachet(s) Cajun Spice Mix; 1 unit(s) Bell Pepper; 60 grams Ranch Dressing; 1 unit(s) Medium Tomato; 1 unit(s) Avocado; 50 grams Baby Leaf Mix; 100 grams Greek Style Salad Cheese; 15 grams Pumpkin Seeds; 90 grams Diced Chorizo

with Avocado and Greek Style Cheese

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This Warm Cajun Sweet Potato and Chorizo Salad is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:

Spicy

Allergens:

Cereals containing gluten

•Milk

•Egg

•Mustard

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.

Total45 minutes

Active 35 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Ciabatta

(Contains: Cereals containing gluten)

2 unit(s)

Sweet Potato

1 sachet(s)

Cajun Spice Mix

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

60 grams

Ranch Dressing

(Contains: Milk, Egg, Mustard)

1 unit(s)

Medium Tomato

1 unit(s)

Avocado

50 grams

Baby Leaf Mix

100 grams

Greek Style Salad Cheese

(Contains: Milk)

15 grams

Pumpkin Seeds

90 grams

Diced Chorizo

Nutritional information

Energy (kcal)1026 kcal

Energy (kJ)4295 kJ

Fat61.6 g

of which saturates19.8 g

Carbohydrate85.7 g

of which sugars22.5 g

Dietary Fibre14.9 g

Protein32.4 g

Salt5.1 g

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

Utensils

•Baking Tray

•Pan

•Large Bowl

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Tear the ciabatta into roughly 2cm chunks.

Pop the ciabatta chunks onto a large baking tray in a single layer. Drizzle with oil, season with salt and pepper, and toss to coat well.

When the oven is hot, bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and transfer to a plate.

Meanwhile, chop the sweet potatoes into 2cm chunks (no need to peel).

Put the sweet potato chunks onto a large baking tray. Drizzle with oil and season, 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.

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.

Add the ranch dressing to a large bowl.

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.