- 500 g sweet potatoes
- Olive oil for drizzling
- Sea salt to taste
- 300 g small whole organic spinach leaves
- 1 Spanish chorizo sausage
- 225 g quinoa, cooked according to package instructions
- For the dressing, mix:
- 2 T red wine vinegar
- 1 garlic clove, crushed
- 1 t Dijon mustard
- ½ t honey
- 1/3 cup Olive oil
- Sea salt and freshly ground black pepper to taste
Preheat the oven to 230°C. Peel the sweet potatoes and cut into small cubes. Moisten with olive oil and season with salt. Spread out onto a lined baking tray and roast for 25 minutes, or until tender, brown and crispy.
Steam the washed, wet spinach leaves until wilted, then mix with half the dressing.
Cut the chorizo into chunks then halve lengthways. Pan grill, cut side down.
To serve, place a spoonful of cooked quinoa on each plate and top with the dressed leaves. Sprinkle with the sweet potato and spoon over the dressing. Top with grilled sausage.
Cook’s notes: Instead of using a whole sausage, pan-grill thinly sliced chorizo until the fat starts to run. Alternatively, for a vegetarian option, top with pan-grilled strips of halloumi cheese. Use 200 g coarsely shredded Swiss chard leaves instead of whole spinach, if preferred.