Salad of chorizo, mushroom and roast sweet potato with green chilli and lemon zest

Preheat oven to 200C Wash the sweet potatoes and cut in half, length ways. Cut into rough chunks, about 3cm cubes.

Mix in a bowl with one tablespoon of olive oil, a good pinch of salt and black pepper.

Roast sweet potato in oven until soft and caramelised. Move them around the oven tray while cooking, so they brown on all sides.

Tear the oyster mushrooms in to equal sized pieces. Cut the field mushrooms (if using) in to thin equal sized slices.

Heat one tablespoon of olive oil in a heavy-bottomed pan.

When the pan is smoking hot, add the mushrooms and cook quickly on a high heat for about 5 to 7 minutes, stirring frequently. You want the mushrooms to brown and caramelise, not sweat in their own watery liquid Season with salt, pepper and the juice of half a lemon. When cooked, place in a large mixing bowl.

Cut the chorizo sausage into 2cm chunks and add to the used mushroom pan. (No extra oil is needed because the sausage contains fat). Fry until golden brown and cooked, about 3 to 4 minutes.

Add the cooked sausage to the mushrooms in the bowl; do not add the orange coloured oil from the chorizo.

Roughly chop the parsley and rocket, leave about 1/3 as a garnish for the salad.

Add the rest to the bowl with the mushrooms.

Finely chop the spring onions, add to the bowl.

To make the dressing; cut the two green chillies in half, deseed and finely chop. Add lemon zest and juice. Mix all ingredients with salt, sugar, freshly ground black pepper and olive oil.

Add cooked sweet potato to the bowl and mix all the ingredients together with the dressing and serve. Garnish salad with the remaining chopped herbs.