Autumn has finally arrived here in the UK, although the temperatures remain mild – a bit too mild, worryingly mild actually – and I can feel my stomach favoring the stodgy, warm and comforting. This recipe is a bit of a compromise though – it contains fresh greens, uncooked and unadulterated. But the hefty wedges of roasted sweet potatoes and crispy chorizo topped with salty feta still offer up that comfort we all seek this time of year.
There is something about chorizo that works so well with squash and root vegetables – some extra savory quality that picks up on the sweetness of the veg. But there’s little that’s not improved by a hunk of chorizo – am I right?
I know I sometimes go on and on about balance, but it’s becoming more and more apparent to me that it’s the dishes that manage to capture this equality of ingredients and flavors which appear again and again on our dinner plates.
This is a dish in shades of orange, echoing the leaves on the ground outside and making it feel right to be eating it, even if there is the word ‘salad’ in the title. The soft orange flesh of the sweet potatoes lies alongside the deep paprika red chorizo, draped in the chorizo’s amber oils and drizzled with the steaming juice of a roasted orange.
The sweet earthy potato grounds the dish and the fresh, peppery arugula bites through the fattiness of the chorizo and the creaminess of the feta, with the cheese’s saltiness balancing the potatoes’ sweetness.
Every ingredient plays off of each other in colour, flavor and texture and ultimately creates something so enticing that each bite only leaves you wanting another.
2 large Sweet Potatoes, cut into wedges
1 ring Chorizo, sliced about 1/4″ thick
1 Orange, cut into quarters
1 cup Feta, cubed or crumbled
Spinach, Arugula or mixed greens to serve
Oil for brushing
1. Preheat oven to 400°F (200°C).
2. Brush the sweet potato wedges with oil and season liberally with salt and pepper.
3. Bake wedges for 15 minutes.
4. Flip wedges and sprinkle over chorizo slices. Add orange quarters and return to the oven for a further 15 minutes.
5. Remove from oven and serve wedges and chorizo on a bed of greens, sprinkled with feta and dressed with the juice of the roasted oranges. (I’d use tongs to squeeze the oranges because they will be hot, hot, hot!)