When it’s colder outside than it is inside your fridge it’s time to turn to a warming winter salad of roasted sweet potato, chorizo, spinach and fetta. This salad is substantial enough to be a meal in itself or it is a great accompaniment. The best thing about it is that it is very easy to make, all the work is done by your oven as the sweet potato soaks up the chorizo juices and flavouring giving you plenty of time for a cheeky glass of wine while you wait
1. Preheat the oven to 200c, lay the sweet potato on a tray lined with baking paper and sprinkle with olive oil, salt and pepper before roasting for 20 -25 mins.
2. Add the chorizo and roast for a further 15 mins.
3. Remove from the oven and combine the roasted sweet potato and chorizo with the spinach leaves making sure that you dribble all the delicious juices and oils from the baking tray over the salad to form a ready made dressing.
4. Crumble fetta cheese on top and serve immediately.
This recipe is adapted from a Jill Dupleix recipe in The Times, she includes orange juice in the salad however I find that the taste of the chorizo really overpowers the orange flavour anyway. The recipe is my contribution to Waiter There’s Something In My… Roast.