Smoky Power Salad

Prep time: 15 mins - Cook time: 14 mins - Serves 4

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.

You will need:

2 x Smoky Heck Dog 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 chili powder



  • Pan fry the sausages over a medium heat with a dash of oil for 15-17 minutes, turning occasionally.
  • Whilst the sausages are cooking, prepare the other ingredients
  • 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
  • In a large mixing bowl add the chickpeas, carrots, dates, raisins, pistachios and parsley, followed by the quinoa and stir thoroughly
  • 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
  • Remove the sausages from the heat. Use a pair of scissors to finely chop slices of sausage into the mixing bowl. Stir through
  • Serve the salad onto plates or store in the fridge until needed. Just before eating drizzle with desired amount of dressing
  • Enjoy!


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!

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