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.
Warm Chorizo & Sweetcorn Salad with Roast Potatoes & Caramelised Onion
If you think salads are boring, think again. Ours stars fiery chorizo, 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 tbsp Mexican spice mix (use half) (Oregano, Smoked Paprika, Coriander, Cumin)
- 30g pumpkin seeds
- 80g rocket
- 200g hot cooking chorizo (pork, smoked paprika, salt, spices)
- 50g honey
- 4 tbsp red wine vinegar (red wine vinegar (100%))
- 1 handful of fresh coriander
- 2 onion
- 3 pepper
- 200g baby tomatoes
- 280g sweetcorn (sweetcorn, water, salt)
- 12 baby potatoes
Nutritional Information
Calories: 582
Protein: 16g
Carbs: 56g
Fat: 32g
Warm Chorizo & Sweetcorn Salad with Roast Potatoes & Caramelised Onion
If you think salads are boring, think again. Ours stars fiery chorizo, 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 and add to the lined baking tray. Toss with 2 tsp oil, the half pack of Mexican spice mix and a pinch of salt and pepper
- Roast in the oven for 25-30 mins, until soft and golden
Start the salad
- Meanwhile, thinly slice the peppers and onions. Halve the tomatoes. Roughly chop the coriander. Drain the sweetcorn
- Add the vinegar, 1 tbsp olive oil and half the honey to the large bowl. Season with salt and pepper, add the tomatoes and toss to coat. Set aside
Fry the chorizo
- Thinly slice the chorizo
- Heat the large frying pan on medium-high heat. Once hot, add the chorizo and fry for 8-9 mins, turning halfway
- 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 using a slotted spoon
- Lower the heat to medium-low, then add the sliced onion. Season with salt and pepper
- Cook for 8-9 mins, until golden and softened
Toss & plate up
- Add the caramelised onion, sweetcorn, roasted veg and half the coriander to the tomato bowl. Toss to combine
- Share the rocket between bowls, topped with the salad. Scatter over the chorizo, pumpkin seeds and remaining coriander
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