This is the kind of salad that we eat when we want to be healthy but not puritan. You can eat a bowl on its own or serve it as a side dish with a piece of grilled fish (we take a few fillets of fresh plaice, dip them in seasoned flour and fry on both sides in butter or olive oil). To make an easy middle-eastern version sprinkle the sweet potato with cumin or coriander seeds before you add the olive oil. Then cook any grain – couscous, fregola or even pearl barley are good – and toss with the warm sweet potato and chorizo salad when it comes out of the oven. It lasts well overnight in the fridge and is delicious cold so it makes an ideal lunchbox dish.
4 large sweet potatoes, washed and cut into thin slices (leave the skin on)
1 orange, cut into eight segments
2-3 tablespoons olive oil
2 tablespoons runny honey
Salt and freshly ground black pepper
4 inches of spicy chorizo, cut into small chunks (see our image above for the size)
1. Preheat the oven to 160 Fan – 180C – 350F – Gas 4.
2. Place the sweet potato slices and orange segments on a baking tray. Squeeze one or two of the orange segments over the sweet potato and place the squeezed segments back on the baking tray. Add the olive oil and toss with clean hands. Drizzle over the runny honey, season with salt and freshly ground black pepper and roast for 20 minutes until the sweet potato is soft and golden.
3. Sprinkle over the chorizo and bake for another 3 to 4 minutes until chorizo is golden. Serve the salad warm or cold.
Photograph copyright foodpixies.com