Rainbow Salad With Fragata Chorizo Stuffed Olives

Fragata Filled OlivesFragata Olives

Many diet experts say you should try to eat the rainbow - getting a range of nutrients by choosing fruit and veg in a variety of colours. This rainbow salad bowl is just perfect for that! It’s absolutely packed full to the brim with delicious flavours and ingredients. And although it looks incredibly impressive, it’s actually very easy to prepare. (Shh, don’t tell everyone!) The only waiting time is the forty-five minutes or so it takes for the sweet potatoes to roast to crisp perfection. But that provides the perfect opportunity to get on with preparing the rest of this rainbow-coloured dish. Fragata olives filled with Chorizo are used in this recipe, but you can easily swap these out for your own favourite Fragata olives. Doing so can make this a vegetarian dish too. Filled or seasoned olives do work well, as they then already bring an additional flavour element. Sweetcorn is used for a vibrant yellow hue, and it’s slightly charred to give extra flavour. Creamy avocado slices add green, as does the crisp cucumber. Then there are bright red cherry tomatoes and peppery pink radishes. As well as a whole range of flavours, these ingredients give a range of textures which are vital in adding interest to your plate. The whole dish is finished off with a drizzle of dressing which brings everything in your rainbow together beautifully. When it comes to serving, you could create one platter for everyone to tuck into. (This is particularly handy if you have fussy eaters in the family, as everyone can select their favourites.) You could, however, make individual plates. These can look stunning, displayed with the full, mouthwatering, rainbow effect.


  • 1/2 cucumber
  • Handful of Radish
  • 1 ripe avocado
  • 1 head of corn
  • Handful baby plum tomatoes
  • 2 large sweet potatoes
  • 2 cans Fragata Chorizo Stuffed Olives
  • Olive oil for cooking
  • Chilli flakes
  • 2 tbsp olive oil
  • Juice from 1 lemon
  • Heaped tbsp honey
  • Salt and pepper to taste


  1. Preheat the oven to 200c and chop the sweet potatoes into small chunks.
  2. Drizzle with olive oil and season with a little salt and pepper.
  3. Pop these into the oven to roast for 45 minutes, until nice and crisp, yet soft in the centre.
  4. Meanwhile, prep the rest of the salad ingredients by slicing the cucumber, radish, tomatoes and avocado.
  5. For the corn, heat a little olive oil in a frying pan or griddle pan and cook the corn over medium/high heat until vibrant in colour and slightly charred. Then chop into slices.
  6. Layer the salad bowl with all of the veggies, olives and then the cooked potatoes once they’re ready.
  7. For the dressing, combine all of the ingredients and mix everything together. Drizzle over the salad and garnish with some chilli flakes before serving and getting stuck in.