Roasted sweet potato salad with chilli mayo, coriander and crispy chorizo

Name: Roasted sweet potato salad with chilli mayo, coriander and crispy chorizo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 3 sweet potatoes, cut into thick wedges; 1/4 cup (60ml) extra virgin olive oil; 1/2 cup (150g) S&W Whole Egg Mayonnaise; 2 tbs chilli paste with soya bean oil (available from Asian food shops – substitute chilli jam); Zest and juice of 1 lime (we used a microplane); 1 chorizo, casing removed, thinly sliced; 1/4 cup pumpkin seeds, toasted; 1 bunch coriander, sprigs picked; 2 cups watercress

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 4

Author : delicious. team

roasted sweet potato salad

Ingredients

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3 sweet potatoes, cut into thick wedges1/4 cup (60 milliliters) extra virgin olive oil1/2 cup (150 grams) S&W Whole Egg Mayonnaise2 tbs chilli paste with soya bean oil (available from Asian food shops – substitute chilli jam)Zest and juice of 1 lime (we used a microplane)1 chorizo, casing removed, thinly sliced1/4 cup pumpkin seeds, toasted1 bunch coriander, sprigs picked2 cups watercress

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Instructions

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Step 1

Preheat oven to 200°C. Line a baking tray with baking paper and arrange sweet potato in a single layer. Drizzle with oil and season. Roast for 25 minutes or until tender and lightly caramelised.

Step 2

Meanwhile, to make chilli mayo, place mayonnaise, chilli paste, lime zest and juice in a food processor and whiz until smooth and combined. Season.

Step 3

Place chorizo in a non-stick frypan over medium-low heat. Cook, tossing frequently, for 4 minutes until crisp and golden.

Step 4

Arrange sweet potato in a large serving dish. Scatter with chorizo, pumpkin seeds, coriander and watercress. Drizzle with chilli mayo to serve.