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 Rate Recipe |
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An easy and tasty summer dish bursting with an array of flavours, great to serve at BBQs.
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Dressing
50 ml White Balsamic vinegar
2 tbsp Mustard
150ml fruity extra virgin olive oil
In a large mixing bowl add vinegar and mustard, whisk in olive oil until smooth and creamy.
4 thinly sliced crispy chorizo sausage (from the deli)
1 whole crispy roasted bite size sweet potato
4 punnets MOMOKO tomato cut in half
1 cucumber cubed
300gm pitted kalamatta olives
1 cup chopped summer basil leaves
Big hand full of Rocket leaves
1 tin Persian fetta
200gm (cooked and refreshed rainbow pasta)
500gm Marinated deli garlic prawns
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Pre heat oven to 220c; scatter sweet potato and chorizo on to a glad bake paper lined roasting tray. Drizzle with olive oil and roast for 20 minutes, Allow to cool down before tossing through to the salad. Now toss everything through the dressing and prep list to complete the salad.
To serve, line a large serving platter with rocket, top with salad then scatter with Persian fetta and prawns.
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