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Spicy sausage, broccoli and cauliflower salad with chilli tomato chutney

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Paul Rankin

From Ready Steady Cook

Method


  1. For the salad, cook the cauliflower and broccoli in boiling salted water for 4-5 minutes, then drain.

  2. Heat the oil in a frying pan and lightly fry the onion for 3-4 minutes, then add the cauliflower and broccoli, chilli flakes and season with salt and freshly ground black pepper. Continue to cook for 5-6 minutes, stirring frequently, until the broccoli and cauliflower turn crisp, about 5 minutes. Remove from the pan and set aside.

  3. Slice the sausage in half lenghtways and fry in the residual oil in the pan for 5-6 minutes, or until cooked through.

  4. For the chilli tomato chutney, heat the olive oil in a frying pan and fry the onion for 4-5 minutes, or until starting to soften. Stir in the rest of the ingredients and bring to a simmer for 5-6 minutes, until the liquid starts to reduce.

  5. Pile the broccoli and cauliflower onto a serving plate, top with the halved sausage, and spoon the chilli tomato chutney around the plate. Garnish with the chopped fresh chives and serve.

Ingredients

For the salad

  • 1 baby cauliflower, cut into florets
  • 85g/3oz Tenderstem broccoli
  • 2 tbsp olive oil
  • ¼ onion, finely chopped
  • ½ tsp chilli flakes
  • salt and freshly ground black pepper
  • 1 large pork sausage

For the chilli tomato chutney

  • 1 tbsp olive oil
  • ½ onion, finely chopped
  • 200g/7oz canned plum tomatoes, chopped
  • 1 tsp chilli flakes
  • ½ tbsp caster sugar
  • 1 tsp paprika
  • 2 tbsp red wine vinegar

To serve

  • 1 tbsp fresh chives, chopped, to garnish

Shopping List

Spicy sausage, broccoli and cauliflower salad with chilli tomato chutney

Fruit and vegetables

Cooking ingredients

Meat, fish and poultry

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