SWEET POTATO, BEETROOT AND CHORIZO SALA

Ingredients

21/2 tbsp olive oil (2 for roasting and 1/2 for the dressing)

500g sweet potatoes, peeled and cut into large cubes

2 small red onions, cut into small wedges

2 fresh beetroot, peeled and cut into wedges

2 sprigs of fresh rosemary

1/2 tsp Dijon mustard

112.5g (half a) Spanish chorizo ring, sliced

70g salad leaves

50g walnuts, roughly chopped

2 tbsp red wine vinegar

METHOD

Pre-head the oven to 180C, 160C fan, gas 4. Place the sweet potatoes, onions, beetroot and rosemary into a large roasting tin. Drizzle over 2 tbsp oil and place in the oven for 20 minutes or until cooked through.

Meanwhile, make the dressing. Put the red wine vinegar, 1/2tbsp olive oil, Dijon mustard into a small jar or bowl and mix. Set aside.

In a large frying pan, add the chorizo slices and cook for 2-3 minutes or until cooked and golden. Remove and set aside.

When the vegetables are roasted, remove from the oven and cool, get a large bowl, mix together the roasted vegetables, salad leaves and chorizo and sprinkle over the walnuts. Serve with the salad dressing.