| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Sami |
Sainsbury’s, Sainsbury11 |
4 |
servings |
INGREDIENTS
| 1 |
pk |
Chorizo sausages; (gluten free) |
| 750 |
g |
Cooked beetroot; sliced into 2.5 mm |
|
|
; (1/8 inch) thick |
|
|
; rings (1lb 8oz) |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Gluten free wholegrain mustard |
| 90 |
ml |
Balsamic vinegar; (3 floz) |
| 1 |
ds |
Tabasco |
| 1 |
ts |
Caraway seeds; pounded with a |
|
|
; little olive oil |
| 1 |
sm |
Bunc fresh flat leaf parsley or |
|
|
; coriander |
| 2 |
sm |
Red onions; diced very small |
| 75 |
g |
Feta cheese; crumbled (3oz) |
|
|
Coarse sea salt and freshly ground black |
|
|
; pepper |
|
|
Mixed salad leaves to serve |
INSTRUCTIONS
Mix the oil, mustard, vinegar, Tabasco and carraway seeds into a thin
dressing.
Pour over the sliced betroot and leave for 1/2 hour in a cool place,
for the flavours to develop.
Before serving, mix in the coriander or parsley, red onion, seasoning
and sausage.
Arrange the mix lettuce leaves onto a large plate or serving dish and
arrange the beetroot and sausage mixture on the top, followed by the
crumbled feta cheese.
Converted by MC_Buster.
NOTES : A very simple and quick tasty supper.Ideal for warm summer
eating.
Converted by MM_Buster v2.0l.
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