Salad of baked sweet potato, chorizo
and chickpeas with couscous
Portuguese-inspired cuisine comes to your place courtesy of this simple salad
that’s packed with avour and hearty enough to satisfy by itself – or serve with
grilled chicken.
Serves 4–6
Preparation time 15 minutes
Pressure cooking time 25 minutes (excluding pressure building time)
Ingredients
1 ¾ cups (375ml) vegetable stock, salt-reduced
1
½ cups (270g) couscous
2 tbsp olive oil
Finely grated zest and juice of an orange
2 chorizo, sliced
500g sweet potato, peeled, cut into 3cm pieces
400g can chickpeas, rinsed, drained
2 tsp peri-peri seasoning
100g baby spinach leaves
Orange dressing
¼ cup extra virgin olive oil
1 tbsp sherry vinegar
Finely grated zest and juice of a large orange
1 tsp Dijon mustard
1 tsp brown sugar
Method
1. Pour stock into the inner pot. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 2 minutes and press START, do
not close the lid. Allow stock to come to the boil. Cancel any remaining time.
2. Add the couscous and 1 tablespoon olive oil, orange zest and orange juice. Stir to combine. Close the lid. Allow to stand
for 5 minutes.
3. Using a plastic spoon, stir the couscous to loosen the grains. Transfer to a large bowl and set aside.
4. Line the inner pot with a sheet of baking paper. This makes the ingredients easier to remove. Place the chorizo in the base,
top with sweet potato and then chickpeas. Drizzle with remaining olive oil and sprinkle with peri-peri seasoning.
5. Close the lid. Select BAKE program, set time for 25 minutes and press START.
6. To make the orange dressing: Combine all ingredients in a bowl. Whisk until smooth and combined. Chill until required.
7. When cooking is complete, stand for 5 minutes then remove the lid. Using the baking paper carefully lift out the cooked
ingredients. Add to the couscous with the spinach leaves. Pour over the dressing and toss to combine. Serve immediately.
Cook’s note
Sauté
Do not close the
lid during sauté.
Bake
Set valve to
“Bake” position.
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