Chorizo and Sweet Potato

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Method

Cut 2 cooked sweet potatoes and 4 chorizo sausages thickly on the diagonal, brush with oil and grill until sizzling. Whisk 1 tbsp lemon juice and 2 tbsp olive oil with 1 tbsp chopped parsley, then toss with 200 g rocket leaves. Pile the sizzling sweet potatoes and sausages on top.