This is a filling salad that would do just as well for a main as it would do for lunch. There’s a lot going on, you could easily omit some of the ingredients or swap in alternatives. If you want to make it vegetarian, just leave out the chorizo.

Time: 40 minutes

Serves 2

Ingredients

• 2 medium sized sweet potatoes, peeled and cubed into bitesize pieces

• 100g baby spinach, rinsed

• 2 spring onions chopped

• About 100g feta cheese

• About 100g chorizo sliced in about 3mm rounds

• A handful of pine nuts, about 25g

• A small handful of parsley, chopped

• A small handful of chives, chopped

• A couple of chillies, sliced, I used guindilla chillies which I was sent to review from Ocado.

• Olive oil

Dressing

• 2 tbsp extra virgin olive oil

• 1 tbsp white or red wine vinegar

• 1 tsp honey

• A crack of salt and pepper

Method

1. Preheat the oven to 230c.

2. Add the sweet potato to a lightly oiled baking tray and drizzle lightly with olive oil, roast for about 30 minutes, turning halfway through.

3. About 4 minutes before the end of cooking, place the pine nuts on a small baking tray and add to the oven to roast.

4. Slice the chorizo and lightly fry in a frying pan, no need to add any oil as the chorizo will release a lot of oil. You should only need to fry the chorizo for a minute or so on each side, then set aside.

5. By now the sweet potato will probably be cooked and the pine nuts roasted so remove from the oven and set aside to cool.

6. Prepare the dressing ingredients and mix in a big salad bowl along with the chopped spring onions, chillies, chives and the parsley and mix.

7. Add in the baby spinach and the sweet potato and toss.

8. Break up the feta in to the salad and gently toss along with the pine nuts.

9. Plate up the salad and add the chorizo slices on top. Eat ASAP as the spinach will start to wilt, especially if the chorizo and sweet potato are still warm.