And finally for this week, another recipe full of sun-shine. Grilling your peppers may be a bit of a hassle but it is well worth it for the fabulously, smoky flavour that infuses with their natural sweetness.
Add some spicy chorizo, roast sweet potato and coriander and you have a delicious salad which will brighten up any meal.
Sweet Potato, Chorizo and Red Pepper Salad
2 sweet potatoes, diced with skin on
Extra virgin olive oil
1 tsp. of ground cumin
A pinch of cayenne pepper
200g chorizo, diced
2 red peppers
Small bunch coriander, freshly chopped
Salt and freshly ground black pepper
Salad leaves, rocket, baby spinach or watercress
Preheat the oven to 180C/350F/gas mark 4. Toss the sweet potatoes with 1 tbsp. oil and the spices and transfer to a baking sheet. Roast for about 30 minutes, turning occasionally.
Meanwhile, roast your peppers. You can do them on a griddle, under the grill, on a BBQ, in a very hot frying pan or even straight in the flame of the gas. You need to char all the sides until black. This give the pepper a delicious smoky taste and also makes it very easy to remove the skin. When charred put in a bowl covered with clingfilm or into a piece of sealed tupperware. This will make the peppers steam and makes removing the skins even easier. When cool enough to handle, slip of the skins and remove the stalk and skins. Tear into strips. Heat the rest of the oil in a frying pan and fry the diced chorizo until cooked. Deglaze with a splash of sherry vinegar. Add a glug of good olive oil to make a dressing. Mix the chorizo with the cooked sweet potatoes, red peppers and coriander and gently stir through the salad leaves to dress. Check the seasoning and serve.