Solo: Salchicha & Salad

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Solo: Salchicha & Salad

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

Ingredients to serve 1

  • 150g x baby potatoes
  • 2 x beef bangers
  • ½ tsp x chilli flakes (optional)
  • ½ tbsp x sunflower seeds
  • ¼ sachet x honey
  • ¼ tbsp x white wine vinegar
  • ½ tsp x mustard powder
  • ¾ tbsp x olive oil (from your pantry, for the dressing)
  • 40g x Swiss chard
  • ½ x carrot – slice thinly with potato peeler
  • 1 x spring onion – slice thinly at an angle
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)


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 chili flakes (optional), place in the oven for 15 minutes, after 15 minutes of cooking, add your bangers and season them with salt and pepper. 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 the Swiss chard, carrots and spring onions adding the dressing and mixing through.

Step 6

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