Recipe

Salchicha & Salad

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Salchicha & Salad

Beef sausages and salad, topped with toasted sunflower seeds, served with roast potatoes on the side.




Ingredients to serve 2

  • 300g x baby potatoes
  • 4 x beef bangers
  • 1 tsp x chilli flakes (optional)
  • 1 tbsp x sunflower seeds
  • ½ sachet x honey
  • ½ tbsp x white wine vinegar
  • ½ tsp x mustard powder
  • 1½ tbsp x olive oil (from your pantry, for the dressing)
  • 75g x Swiss chard
  • 1 x carrots – slice thinly with potato peeler
  • 2 x spring onions – slice thinly at an angle
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 600g x baby potatoes
  • 8 x beef bangers
  • 2 tsp x chilli flakes (optional)
  • 2 tbsp x sunflower seeds
  • 1 sachet x honey
  • 1 tbsp x white wine vinegar
  • 1 tsp x mustard powder
  • 3 tbsp x olive oil (from your pantry, for the dressing)
  • 150g x Swiss chard
  • 2 x carrots – slice thinly with potato peeler
  • 4 x spring onions – slice thinly at an angle
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Baby potatoes and bangers (sausages): Cut the potatoes in half (if they are quite large, cut them into quarters). Place them on a tin foil lined baking tray with a drizzle of olive oil and a sprinkle of salt, pepper and the chilli flakes (optional). Place the bangers onto the same tray, drizzle with olive oil and season with ONLY pepper and chilli flakes (optional). Place in the oven. After 10 minutes of cooking, remove from the oven and mix around on the tray. Place back in the oven and cook for another 10-15 minutes until the bangers are cooked through and the potatoes are golden.

Step 3

Sunflower seeds: Place a small pan on high heat and dry toast the sunflower seeds until lightly browned – about 2 minutes. Toss often to make sure they don’t burn. Remove from stove and set aside.

Step 4

Dressing: In a bowl, mix together the honey, white wine vinegar, mustard powder and olive oil (see quantity above for the dressing). Season with salt and pepper.

Step 5

Salad: Using a sharp knife, remove the stalks from the Swiss chard and slice into very thin strips (2mm). Mix together the Swiss chard, carrots and spring onions. Add the dressing and mix through.

Step 6

Serve the beef bangers with the salad, topped with the toasted sunflower seeds. Serve the roasted baby potatoes on the side.