Chorizo and sweet potato

aprika is my favourite spice of the moment. I love this combination of flavours, and the way the sweetness of golden sweet potato mingles with the paprika and pepper of Spanish chorizo or French merguez sausages. Serve with rocket leaves if you're in the middle of the English summer, or green beans if you're in the middle of the Australian winter, or whatever you like.

Feeds 4

• 2 orange-fleshed sweet potatoes
• 4 chorizo or spicy merguez sausages
• olive oil for basting
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 1 tbsp finely chopped parsley
• 1 tbsp capers, rinsed
• 200 g rocket leaves or similar

1. Scrub and peel the sweet potatoes, and cut thickly on the diagonal. Cook in simmering salted water for 20 minutes or until tender when pierced with a skewer. Drain and cool.
   
   
2. Heat the barbecue or grill. Cut the sausages thickly on the diagonal, brush with a little oil, and grill on both sides until sizzling and slightly scorched. In the meantime, brush the sweet potato slices with a little oil, and grill on both sides until well-marked and hot.
   
   
3. Whisk the lemon juice and olive oil and add parsley and capers. Toss the rocket leaves in the dressing, and stack the sweet potato, rocket leaves and sausages in the centre of four plates. Drizzle any remaining dressing over the top, and serve.