Chorizo and sweet potato salad


A sausage is a sausage is a sausage. I think not.

Chorizo is a pork sausage with dried smoked red peppers and a dash of wine that is used in a variety of dishes of which paella is probably the best known. But chorizo is not simply an ingredient to jazz up a bland dish, it is a satisfying product with an impressive score on the versatility scale.

This sausage is usually thinly sliced, but I kept the salad rustic and used chunky bits of sweet potato and chorizo.



4 medium sweet potatoes, sliced in chunks with the skin on

1 red onion, quartered

6 baby marrows, julienne

1 teaspoon garlic

2 tablespoons honey

4 sprigs fresh rosemary

250 g chorizo, sliced in chunks

250 g couscous


  1. Arrange the sweet potatoes and onion in a dish. Add the garlic, honey and rosemary.
  2. Cover the dish with tinfoil  and roast in a 180 degree oven for 40 minutes.
  3. Fry the chorizo and baby marrows in a splash of olive oil in a thick based pan.
  4. In a separate bowl mix the couscous with 250ml boiling water.  When there is no more water add a dollop of butter.
  5. To assemble, place the couscous in a salad bowl followed by the sweet potatoes and onion, marrows and chorizo.
  6. Serve with a teaspoon or two cottage cheese.

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