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
Method:
- 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!
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!
