Above is the Sweet potato, chorizo and red pepper salad I made based on the recipe by Angela Hartnett published in the Guardians Cook magazine supplement in September. You can see the original recipe below. In my version I omitted the cayenne pepper as I had none and just used normal pepper. I used whole cumin seeds as opposed to ground and for the dressing I just used balsamic vinegar and olive oil as I had no red wine vinegar. As opposed to Angela I cooked the chorizo in the oven with the sweet potatoes for the last 15 mins rather than frying separately in a pan and also briefly chucked the red peppers in at the last 5 mins so it was more of a roast veg dish than a salad but I think it worked out pretty well!
“Sweet potato is the perfect match for spicy pork and sharp red pepper, with the spices underlining its depth of flavour.
Angela’s Kitchen: 200 Quick and Easy Recipes by Angela Hartnett (Ebury Press)”
Here is the original recipe!
2 sweet potatoes, diced with skin on
2 tbsp olive oil
A pinch of ground cumin
A pinch of cayenne pepper
100g chorizo, diced
2 red peppers, skinned and cut into strips
2 tbsp chopped coriander
Salt and freshly ground black pepper
For the red wine vinegar dressing
10ml red wine vinegar
½ tbsp balsamic vinegar
50ml olive oil
1 First make the dressing: put the vinegars in a bowl, season well and mix until the salt is completely dissolved. Add the olive oil and whisk everything together. Set aside.
2 Preheat the oven to 180C/350F/gas mark 4. Toss the sweet potatoes with 1 tbsp oil and the spices and transfer to a baking sheet. Roast for about 30 minutes, turning occasionally.
3 Heat the rest of the oil in a frying pan and fry the diced chorizo until cooked.
4 Mix the chorizo with the cooked sweet potatoes, red peppers and coriander and gently stir in the dressing. Check the seasoning and serve.