Ingredients :
- 2 large sweet potato, diced in lrg chuncks
- 2 chorizo, sliced
- 1 packages rocket leaves, roughly chopped
- 100 grams cherry tomatoes, halved
- 1/2 kg cooked prawns, shells removed (optional)
- 400 grams can chick peas, but only use 200g
- dressing
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- 1 tbsp dijon mustard
- 1 garlic, crushed
- 1/3 cup black olives, pips removed, finely chopped
- 1 tbsp honey + extra if needed
- 10 basil leaves, chopped finely
- extra
- olive oil
- salt and pepper
Method :
- Oven 180°c. Place potato on a large roasting tray. Drizzle with oil and salt.Cook for 10 minutes. Add chorizo. Cook for a further 10 minutes. Remove. Place into a bowl.
- Meanwhile, rinse chick peas well under cold water. Drain. Add to the sweet potato. Now toss in rest of salad ingredients.
- Dressing: combine ingredients in a jug. Season with salt and pepper. Just before serving, pour dressing over salad. Toss gently. Serve immediately.
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