so let's plan it then eat it

INGREDIENTS 800g mixed sweet potatoes, cut into thin wedges 100ml extra virgin olive oil 1 large dried chorizo, sliced on an angle 100g sour cream 1 garlic clove, crushed Juice of 1 small lemon 1 bunch watercress, leaves picked 1 avocado, chopped 1/2 cup (80g) almonds, chopped METHOD 1 Preheat the oven to 220°C. Place sweet potatoes on a baking paper-lined baking tray and drizzle with oil. Season. Roast for 20 minutes, then add chorizo and roast for a further 35 minutes or until crisp. Remove from oven, drain off oil. Cool potato. 2 To make the dressing, combine the sour cream, garlic, lemon juice and 1 tbs water in a bowl. 3 Combine potato, chorizo and remaining ingredients. Drizzle with dressing to serve. https://www.delicious.com.au/recipes/quick-mid-week-supper-chorizo-sweet-potato-salad/6f1c2f0e-e284-4790-ab48-ce2414a464f6?current_section=recipes

INGREDIENTS: 500g rigatoni 1 chorizo, sliced 1 tbsp. olive oil 1 cup baby rocket 450g Perfect Italiano Ricotta Pasta Stir through, Sundried Tomato Salt and Pepper to taste Perfect Italiano Parmesan to serve METHOD: Cook pasta according to packet instructions Meanwhile, add olive oil to a large pan and place over medium to high heat. Once hot add the chorizo fry until starting to turn golden. Turn heat to low and add drained cooked pasta to the pan Add Perfect Italiano Ricotta Pasta Stir Through Sundried Tomato to the pot and gently stir through Once warmed through, stir through the rocket, season to taste and garnish with extra parmesan https://myfoodbook.com.au/recipes/show/rocket-and-chorizo-rigatoni-with-sun-dried-tomato-ricotta

INGREDIENTS: 400g orecchiette 2 tbsp olive oil 2 chorizo, sliced 2 x 400g tins cherry tomatoes 1 long red chili, deseeded and finely sliced 1/3 cup parsley leaves, chopped 200g Perfect Italiano Perfect Bakes Perfect Italiano Shaved Parmesan, to serve METHOD: Cook the orecchiette according to packet instructions, drain and set aside Preheat the oven to 180°C Heat the olive oil in a large deep sided pan over a medium heat. Add the chorizo and fry for 5 minutes. Add the cherry tomatoes and chili, and continue to cook for 3 minutes or until the tomatoes start to break down. Bring to a simmer and reduce the heat to low. Continue to cook for 5 minutes. Season with salt and pepper and add the parsley Add the drained pasta to the sauce and mix well to coat the pasta. Transfer the mixture to a baking dish and sprinkle over Perfect Italiano Grated Cheese. Carefully place in the oven and bake for 20-25 minutes or until golden brown Remove from the oven, a...