As the weather gets colder and the wind blows harder, my craving for comfort food just keeps increasing… and what could be more comforting than cottage pie. I have added a bit of a twist by mixing the traditional mashed potato topping with some sweet potatoes. It gives it depth of flavour and an extra little healthy boost.
I am a massive fan of sweet potatoes in every possible incarnation – baked, roasted, fried, mashed… I cannot get enough of their sweet, yet earthy flavour. I think this warm salad makes the best of the salty feta and chorizo and the sweetness of the potatoes… and it’s delicious, quick and hearty.
Sweet potato and chorizo salad
500g sweet potatoes, peeled and cubed
2 tablespoons of olive oil
1 teaspoon of dried rosemary
1/2 teaspoon smoked paprika
100g sliced chorizo3 tablespoons of balsamic vinegar
200g baby spinach
1/2 cup pitted black olives, cut in half
100g feta cheese
Preheat your oven to 180 C. Put the sweet potato cubes in a roasting tray and drizzle with the olive oil. Then sprinkle over the rosemary, smoked paprika and a little salt and pepper. Roast for 15 minutes.
Then add the chorizo and and roast for 15 more minutes. Then drizzle over the balsamic vinegar and return to the oven for five more minutes.
Make a bed of spinach leaves on an attractive platter. Spread the sweet potatoes and chorizo over the spinach, followed by the feta and the olives and then drizzle with the juices of the roasting pan.
Serves 2 as a main or 4 as a starter