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Ingredients

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Chorizo:

  • Chorizo, cut into slices 40 g

Sweet Potato:

  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    3 g
    Added to cart: Robertsons Veggie Seasoning
  • Fresh lemon juice 15 ml
  • Olive oil 15 ml
  • Potatoes, sweetskin on and cubed 250 g
  • Robertsons Paprika
    Robertsons Paprika
    3 g
    Added to cart: Robertsons Paprika
  • Garlic, crushed 3 g

Salad:

  • Hellmann's Signature Vinaigrette 185 ml
  • Plain yoghurt 100 ml
  • Robertsons Whole Black Peppercorns cracked to taste
    Robertsons Whole Black Peppercorns
    1 ml
    Added to cart: Robertsons Whole Black Peppercorns
  • Rocket leaves (fresh) 10 g

Garnish:

  • Onions, spring 3 g

Preparation

  1. Chorizo:

    • In a frying pan, grill the chorizo until the natural oils are released from the sausage.
  2. Sweet Potato:

    • In a roasting tray, add the cubed sweet potato, oil, veggie seasoning, lemon juice, paprika and garlic.
    • Roast in oven, turning occasionally until the sweet potato is cooked.
  3. Salad:

    • Remove from oven and add in the chorizo with the natural oils.
    • Mix in the dressing ingredients to bind and add the rocket.
  4. Garnish:

    • Garnish with freshly chopped spring onions .