Sweet potato, chorizo and feta bruschetta

Ingredients

• 1 sweet potato (peeled and chopped into fairly small cubes*)
• oil for roasting
• dried herbs and seasoning of your choice (basil, oregano, thyme, sage, salt and pepper…)
• 3.5 ounces chorizo (peeled and cubed)
• fresh crusty bread of your choice e.g. ciabatta (french baguette)
• olive oil for drizzling
• a little feta cheese for crumbling over
• balsamic glaze (optional)

Instructions

1. 1

   Pre-heat the oven to 180C / 355F.

2. 2

   Scatter the sweet potato cubes over a baking tray, drizzle with a little oil and shake over any herbs you’d like to add, as well as plenty of salt and pepper

3. 3

   Roast for 20 to 30 minutes or until soft and starting to caramelize.

4. 4

   Five minutes before the sweet potatoes are done, dry fry the chorizo cubes.

5. 5

   Toast slices of bread, then drizzle with a little olive oil and grind over a little salt.

6. 6

   Pile on the sweet potato, and squish into the bread. Scatter the chorizo and feta over the top.

7. 7

   Drizzle with balsamic glaze (if using). Enjoy!