Smoky Chicken Power Salad

 Prep time: 15 mins - Cook time: 14 minutes - Serves 2

This salad is crunchy, colourful, full of texture & taste. It’s really quick to put together and keeps well in the fridge so you can make ahead of time. Use any left-over dressing to liven up a more ordinary salad later in the week. A great addition to a buffet table or enjoy as a main meal.

Ingredients

• 4 x HECK Paprika Chicken Sausages
• 75g quinoa
• 1 x large carrot, finely sliced or grated
• ½ tin of chickpeas, rinsed & drained
• 25g of dates, roughly chopped
• 25g of raisins
• 20g of pistachios, roughly chopped
• Bunch of flat leaf parsley, chopped

For the honey/lemon dressing:

• ½ tsp ground cumin
• 80ml of olive oil
• 2 tbsp of lemon juice
• 1 tbsp of honey, Algarve or maple syrup
• ½ tsp of salt
• ¼ tsp of chilli powder

Method

1. Pan fry the sausages over a medium heat with a dash of oil for 15-17 minutes, turning occasionally.
2. Whilst the sausages are cooking, prepare the other ingredients
3. Cook the quinoa following the packaging instructions. We used a microwave pouch that cooks in 1 minute! Remove from the microwave and allow to cool a little
4. In a large mixing bowl add the chickpeas, carrots, dates, raisins, pistachios and parsley, followed by the quinoa and stir thoroughly
5. To make the dressing you preferably need a jar or jug with a lid. Combine the ingredients and give the jar a good shake with the lid on to avoid spilling
6. Remove the sausages from the heat. Use a pair of scissors to finely chop slices of sausage into the mixing bowl. Stir through
7. Serve the salad onto plates or store in the fridge until needed. Just before eating drizzle with desired amount of dressing
8. Enjoy!

Tip! If you want to switch this dish up, why not use some fresh mint, basil or coriander instead of the parsley? Or, use a different Heck sausage!