Spanish-Style Meat-Free Sausage Salad With Paprika Sweet Potatoes

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Chop your potato[es] into small bite-sized pieces

Add the chopped potatoes to a pot of boiled water with a large pinch of salt and cook over a high heat for 10 min or until just fork-tender

Once cooked, drain and return them to the pot

While the potatoes are cooking, deseed your sweet pointed pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thick strips

Cut your red onion[s] into wedges, leaving the skins on (this helps them cook quicker)

Add the chopped pepper, onion wedges and your meat-free sausages to a baking tray

Drizzle everything with olive oil

Put the tray in the oven and cook for 25-30 min or until everything is cooked through and tender

Meanwhile, add the drained potatoes to a separate baking tray and crush them gently with a fork

Add your ground smoked paprika, a drizzle of olive oil and a pinch of salt and give them a good mix up

Put the tray in the oven and cook for 20-25 min or until crisp – these are your crispy paprika potatoes

Peel and finely chop (or grate) your garlic

Combine your mayo with the chopped garlic (not a fan of raw garlic? Go easy!) and your white wine vinegar in a small bowl

Add 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a pinch of salt – this is your aioli

Once the sausages and roasted veg are cooked, cut the cooked meat-free sausages into pieces

Carefully cut the onion root off the roasted onion wedges, remove the skins and discard

Wash your salad, then pat it dry with kitchen paper