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  • Chorizo, cut into slices 40.0 g

Sweet Potato:

  • Fresh lemon juice 15.0 ml
  • Olive oil 15.0 ml
  • Potatoes, sweetskin on and cubed 250.0 g
  • Garlic, crushed 3.0 g



  • Onions, spring 3.0 g
  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 .