The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Honeyed Chorizo & Sweetcorn Salad with Roast Potatoes & Caramelised Onion
If you think salads are boring, think again. Ours stars tender honeyed free-range pork, sizzled till golden, roasted golden potatoes and juicy peppers, coated in a blend of warm spices. Add sweet caramelised onion, bright sweetcorn and a sweet 'n tangy honey vinaigrette and you've got a winner!
1/3 daily fibre
7 plants
Serving size
Ingredients
- 2 tsp pumpkin seeds
- 40g rocket
- 200g hot cooking chorizo (use half) (pork, smoked paprika, salt, spices)
- 25g honey
- 2 tbsp red wine vinegar (red wine vinegar (100%))
- 1 handful of fresh coriander
- 110g baby tomatoes
- 140g sweetcorn (sweetcorn, water, salt)
- 1 onion
- 1 pepper
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 6 baby potatoes
Nutritional Information
Calories: 672
Protein: 15g
Carbs: 54g
Fat: 43g
Ingredients
- 110g baby tomatoes (use half)
- 200g hot cooking chorizo (use a quarter) (pork, smoked paprika, salt, spices)
- 1 handful of fresh coriander (use half)
- 2 tsp pumpkin seeds (use half)
- 1 pepper (use half)
- 6 baby potatoes
- 1 onion (use half)
- 2 tbsp red wine vinegar (use half) (red wine vinegar (100%))
- 140g sweetcorn (use half) (sweetcorn, water, salt)
- 1 tbsp Mexican spice mix (use half) (Oregano, Smoked Paprika, Coriander, Cumin)
- 40g rocket (use half)
- 25g honey (use half)
Nutritional Information
Calories: 787
Protein: 18g
Carbs: 79g
Fat: 44g
Honeyed Chorizo & Sweetcorn Salad with Roast Potatoes & Caramelised Onion
If you think salads are boring, think again. Ours stars tender honeyed free-range pork, sizzled till golden, roasted golden potatoes and juicy peppers, coated in a blend of warm spices. Add sweet caramelised onion, bright sweetcorn and a sweet 'n tangy honey vinaigrette and you've got a winner!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large frying pan, a large bowl & a sieve
Roast the potatoes
- Quarter the potatoes
- Place the potatoes onto the lined baking tray and toss with 1 tsp oil, half the Mexican spice mix and a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
Prep the rest
- Meanwhile, thinly slice the pepper and onion. Drain the sweetcorn. Halve the tomatoes. Roughly chop the coriander
- On a separate board, thinly slice the half pack of chorizo
- To the large bowl, add the red wine vinegar, half the honey and 1 tbsp olive oil. Season with salt and pepper, add the tomatoes and toss to coat. Set aside
Fry the chorizo
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the chorizo, sprinkle over the remaining Mexican spice and season with salt and pepper. Toss to coat and fry for 9 mins, turning frequently
- When the potatoes have 12 mins remaining, add the pepper to the tray. Drizzle with 1 tsp oil and season with salt and pepper. Return to the oven for the remaining time
Caramelise the onion
- When ready, drizzle the remaining honey over the chorizo, stir to coat, then remove from the pan and cover to keep warm
- Lower the heat to medium-low, add 1 tsp oil, then add the sliced onion and sweetcorn to the pan. Season with salt and pepper. Cook for 8-9 mins, until soft and golden
Toss & plate up
- When everything's ready, add the caramelised onion, sweetcorn, roast veg and half the coriander to the tomato bowl. Toss to combine
- Share the rocket between bowls, then top with the warm salad. Scatter over the chorizo, pumpkin seeds and remaining coriander
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