• 2 ½ tbsp olive oil – 2 for the roasting and ½ for the dressing
  • 500g sweet potatoes, peeled and cut into large cubes
  • 2 small red onions, cut into small wedges
  • 2 fresh beetroot, peeled and cut into wedges
  • 2 sprigs of fresh rosemary
  • ½ tsp Dijon mustard
  • 112.5g (half a) Spanish chorizo ring
  • 70g salad leaves
  • 50g walnuts, roughly chopped
  • 2 tbsp red wine vinegar


  1. 1

    Pre-heat the oven to to 180°C, fan 160°C, gas 4. Place the sweet potatoes, onions, beetroot and rosemary into a large roasting tray.  Drizzle over 2 tbsp oil and place in the oven for 20-30 mins. Or until cooked through 

  2. 2

    Meanwhile, make the dressing.  Put the red wine vinegar, ½ tbsp. olive oil, Dijon mustard into a small jar or bowl and mix.  Set aside.

  3. 3

    In a large frying pan, add the chorizo slices and cook for 2- 3 minutes or until cooked and golden.  Remove and set aside.

  4. 4

    When the vegetables are roasted, remove from the oven and cool.  Get a large bowl.  Mix together the roasted vegetables, salad leaves and chorizo and sprinkle over the walnuts. Serve with the salad dressing. 

Nutritional Details

Each serving provides
  • Energy 1989kj 475kcal 24%
  • Fat 28.0g 40%
  • Saturates 5.8g 29%
  • Sugars 25.0g 28%
  • Salt 0.28g 5%

% of the Reference Intakes

Typical values per 100g: Energy 670kj/160kcal

Each serving provides

42.0g carbohydrate 6.5g fibre 12.0g protein Two of your 5 a day

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