Chicken, Chorizo and Sweet Potato Salad

Preheat oven to 200°C fan-forced. Line 2 baking trays with baking paper. Scrub sweet potato and chop into 2cm cubes. Cut chorizo and chicken into 2cm pieces. Finely chop coriander stems and set aside.

Place sweet potato on a tray, drizzle with 2 teaspoons olive oil and season with salt. Roast for 25 minutes or until golden.

At the same time, place chicken on the second tray, drizzle with remaining oil and season with salt and pepper. Roast for 25 minutes or until golden and cooked through.

While sweet potato and chicken are cooking, make the dressing. Finely chop garlic and juice lemon. Place garlic and lemon juice in a bowl with tahini and yoghurt, season with salt and pepper and mix to combine.

In the last 10 minutes of cooking, remove sweet potato tray from oven. Add chorizo, paprika, ground coriander and chopped coriander stems. Mix to combine and return tray to oven for remaining 10 minutes.

Roughly chop coriander and parsley leaves. Add herbs to sweet potato and chorizo with chicken and stir to combine. Spread yoghurt dressing onto serving plates and top with salad. Sprinkle with almonds to serve.