Roast Sweet Potato Salad with Red Onion, Pumpkin Seeds & Feta

Ben Milbourne

Cook Time 1 hour

Servings 2

Ingredients

1 large sweet potato
Salt and pepper to taste
3 tbsp olive oil
2 red onions cut into wedges (eights) and peeled
3 tbs pumpkin seeds
60g Persian feta
1 chorizo sausage
3 lemons, juiced
1 close garlic, finely sliced

Method

Preheat oven to 180°C.

In a small baking dish place the onion wedges with a 1tbs olive oil and salt and pepper to taste. Place in the oven for 20-30 minutes.

Peel the sweet potato and cut it sideways into 1.5cm widths. Cut in rounds with a 4 – 5 cm cookie cuter. Line a separate small baking dish with the strips of potato. Drizzle with 1 tbs olive oil and salt and pepper to taste. Place in the oven and bake for 15 minutes.

Cut the sausage into 1⁄2 cm slices and place in a cold frying pan, with 1 tbs olive oil and garlic. Heat slowly until the heat is medium and fry for 5 minutes until the sausage is golden brown. Turn off the heat and allow the sausages to sit in the oil and infuse the flavour of the oil with their spices for 10 minutes. Strain off and keep the oil to one side.

Make the chorizo and lemon dressing. Mix the reserved oil with the lemon juice and stir. Add salt and pepper to taste.

Heat a fry frying pan to medium and pan roast the pumpkin seeds in a dry pan until light brown for about 3 minutes, shaking the pan.

Break the goats cheese into chunks and remove the sweet potato and onions from the oven.

To serve, pile the sweet potato in the bottom of a dish, add the onions and sausage, sprinkle with the pumpkin seeds and the goats cheese. Lastly drizzle the mixture with the strained oil.