Sweet potato, chorizo, broad bean and chickpea rice salad

Name: Sweet potato, chorizo, broad bean and chickpea rice salad recipe
Yield: 4
Ingredients: 1 (170g) cured chorizo; 1 (500g) sweet potato, peeled, chopped; 1 tbs extra virgin olive oil, plus extra to drizzle; 450g microwave long grain rice; 1/2 tsp ground cumin; 1/2 tsp ground coriander; 1/2 tsp dried chilli flakes (optional); 200g frozen broad beans, blanched, peeled; 400g can chickpeas, rinsed, drained; Juice of 1 lemon; 2 green onions, thinly sliced; 1 cup flat-leaf parsley leaves, chopped; 1 cup mint leaves, chopped

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by Kirsten Jenkins

Mar 26, 2020

This sweet potato, chorizo and broad bean salad is an impressive side or main dish.

1 (170g) cured chorizo
1 (500g) sweet potato, peeled, chopped
1 tbs extra virgin olive oil, plus extra to drizzle
450g microwave long grain rice
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp dried chilli flakes (optional)
200g frozen broad beans, blanched, peeled
400g can chickpeas, rinsed, drained
Juice of 1 lemon
2 green onions, thinly sliced
1 cup flat-leaf parsley leaves, chopped
1 cup mint leaves, chopped

Method

1.

Preheat the oven to 180°C fan forced. Remove the casing from the chorizo and discard. Place the meat in a small food processor and pulse until a rough crumb forms.
2.

Place the sweet potato into a non-stick baking pan, drizzle with oil and season with salt. Roast for 30 minutes or until starting to soften. Add the chorizo crumb to the tray and roast for a further 5 minutes or until the sweet potato is cooked through and the chorizo is golden. Set aside to cool.
3.

Combine all the remaining ingredients with the sweet potato mixture in a large bowl and season with salt and pepper. Drizzle with extra oil to serve.