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Roasted Sweet Potato & Chorizo Salad with Coriander Citrus Pesto

We found ourselves inspired by coriander last week, from the seeds to the leaves. The fact that you can use every bit of it is incredible. You'll find whole bunches of fresh coriander at Fruit and veg city, Checkers or at your local markets.

We made this stunning Wintery Salad with just a few simple ingredients and of course coriander being star of the show. We did a coriander spice rub for the roasted sweet potatoes, and we used the roots, stems and some leaves in a coriander & citrus “pesto” of sorts. And finally we added some leaves to the actual salad. This salad is so fresh, yet comforting in its own right. The smokiness of the chorizo, the sweetness of the sweet potatoes and the freshness of the coriander just work beautifully!

Roasted Sweet Potato & Chorizo Salad with Coriander Citrus Pesto

Serves: 4-6


2 medium yellow fleshed sweet potatoes, cut into wedges

2 medium orange fleshed sweet potatoes, cut into wedges

Olive oil for drizzling

Coriander spice salt:

15 ml Malden salt

2 t coriander seeds, toasted in a dry pan

2 ml dried chilli flakes

5 black peppercorns

125 g chorizo, thinly sliced and fried in a dry pan until golden

100 g mixed salad greens

45 ml coriander leaves

1 small red onion, thinly sliced

Zest of 1 orange

Coriander Pesto:

125ml coriander roots and stems

90 g coriander leaves

80g raw unsalted cashew nuts or try sunflower seeds

2 large garlic cloves

125ml cold pressed extra virgin olive oil

½ tsp of dried chilli

Pinch of salt and pepper

30 ml lemon juice

30 ml orange juice

Salt and pepper to taste


Sweet potatoes:

Preheat the oven to 200°C.

Place sweet potato wedges in a roasting dish, drizzle generously with olive oil. Use a Pestle and mortar to grind the salt, coriander seeds and chilli flakes together. Rub onto the oiled sweet potatoes and roast for +- 40 minutes or until tender and golden.

Coriander pesto:

Place your coriander roots and stems under runny water and take extra care to ensure that there is no sand in between the roots and stems, lightly pat the the roots dry with a tea towel and set aside

In a processor place your garlic and dried chilli and blitz for two seconds. Add your coriander roots, stems and leaves and lastly the olive oil and blitz until a smooth paste. Stir in the juice until well combined. Season with salt and pepper. Add more oil to make the consistency runnier if you wish.

Arrange the roasted sweet potato, chorizo, salad greens, coriander leaves, onion and zest onto a serving platter. Drizzle with the pesto and serve!


Add some creamy goats cheese to the mix for an even more substantial salad.
Add chickpeas for extra nutrition.

If you're into “Low Carb Living” and “Banting”, check out August “Eating the Banting way” course as well as our “Banting” tasting demonstration. Book now to secure your spot!

Call Tracy to enquire about our courses, demos and banting meals (and other catering services) we have on offer: 021 671 2080

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