Warm Cajun Sweet Potato and Chorizo Salad
with Avocado and Greek Style Cheese
This Warm Cajun Sweet Potato and Chorizo Salad is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
2 unit(s)
Sweet Potato
1 sachet(s)
Cajun Spice Mix
1 unit(s)
Bell Pepper
(May contain Celery)
60 grams
Ranch Dressing
(Contains Milk, Egg, Mustard)
1 unit(s)
Medium Tomato
1 unit(s)
Avocado
50 grams
Baby Leaf Mix
100 grams
Greek Style Salad Cheese
(Contains Milk)
15 grams
Pumpkin Seeds
90 grams
Diced Chorizo
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Tear the ciabatta into roughly 2cm chunks.
Pop the ciabatta chunks onto a large baking tray in a single layer. Drizzle with oil, season with salt and pepper, and toss to coat well.
When the oven is hot, bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and transfer to a plate.
Meanwhile, chop the sweet potatoes into 2cm chunks (no need to peel).
Put the sweet potato chunks onto a large baking tray. Drizzle with oil and season, then sprinkle over the Cajun spice mix (add less if you'd prefer things milder). Toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
Roast on the top shelf of your oven until golden, 25-35 mins. Turn halfway through.
While everything cooks, halve the bell pepper and discard the core and seeds. Slice into thin strips.
Once the croutons are done, set aside for now. Pop the sliced pepper onto the (now empty) baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Roast the pepper on the middle shelf until soft and slightly charred, 15-18 mins.
Add the ranch dressing to a large bowl.
Cut the tomato into 1cm chunks and add to the dressing.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board in one piece, then thinly slice widthways. Season with salt and pepper.
When everything's ready, add the chorizo, Cajun sweet potato, roasted pepper, baby leaves and croutons to the bowl of tomatoes and dressing.
Gently toss to combine.
Share your warm sweet potato salad between your bowls, then fan out the avocado in the centre of your salad.
Finish by crumbling over the Greek style salad cheese and sprinkling with the pumpkin seeds.
Enjoy!
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