Roasted Vegetable & Chorizo Salad

By Chef Trev  | PinkSandBermuda.com

 

Ingredients:

3 LG sweet potatoes (cubed, skin on)

3 carrots (peeled & cubed)

1 LG zucchini (cubed)

1 LG red bell pepper (large dice)

2 med red unions (large dice)

1 package chorizo (uncooked)

1-package cherry tomatoes (cut in halves)

1 package arugula

2 packages Buffalo Mozzarella cheese (cubed)

2 limes (juice & zest)

¼ cup honey

1 tbs Dijon mustard

1 tbs Worcestershire sauce

Cinnamon powder

Sugar

Oregano (dried)

Garlic powder

Salt & pepper

Method:

This is a very simple and tasty recipe that doesn’t require too much work. First thing is to pre-heat your oven to 375 degrees F (190 C). Next in a large mixing bowl season your sweet potatoes with salt & pepper, a pinch of cinnamon powder, sugar and mix together well with a little vegetable oil. Place in a roasting tray and roast until fork tender. Next remove from the oven and tray to cool. In the same mixing bowl, add your carrots and season with salt, pepper and a little bit more vegetable oil, mix well. Roast until fork tender then remove to cool down. Repeat this process with the zucchini, onions, bell pepper and cherry tomatoes. To cook the chorizo remove from the package and roast whole in the same tray until fully cooked (save the liquid from the roasted chorizo) once cooked cut into medium size slices. Next add all of the roasted vegetables and chorizo (liquid as well) together and mix well. Add in you’re your fresh mozzarella, dried oregano and as much arugula as you like.

For the honey mustard lime dressing, in a small mixing bowl add in your honey, mustard, lime juice and zest. Mix well together. Season with a pinch of salt & pepper.

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The last step is to add your dressing to your vegetable salad and enjoy!!!! Que Aproveche!!!!.

 

Chef Trevor is a Bermudian chef currently living in Barcelona, Spain. Trevor began his exciting career in Miami Florida at Azul Restaurant in the Mandarin Oriental hotel group. Before following his dream of being a chef in Barcelona, Trevor worked at Sweetsaak Bakery, Coral Beach, The Spirit of Bermuda, and was also involved in the opening of Red Steak house.

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