At this time of year (July – August) we get a glut of salad items to the point where just eating them as a cold salad isn’t enough. We’ve found a number of recipes for warm salads and have found this is one of the most versatile. The basic recipe can be extended by adding other ingredients without harm.
Ingredients
- Olive Oil
- Sausages (100g per person)
- red onion
- 1 tsp wholegrain mustard
- 1 tbsp light brown sugar
- cherry tomatoes
- red wine vinegar
- Optional Cooked Ingredients
Courgette
Peppers - Salad Ingredients
- lettuce/leaves
- avocado
- cucumber
- Optional
Radishes
sugarsnap peas
etc.
Method
Heat the oil in a frying pan, cut up the sausages into the pan and add the onion frying for a couple of minutes until browned & soft.
Add the mustard, sugar, cherry tomatoes and other ingredients you want to cook stirring them to coat with the mustard & sugar.
Put the salad ingredients except the avocado into a bowl and pour over the sausage mix. Then stir them together so the sausage mix is well distributed through the salad. Split the salad between serving bowls.
Add the wine vinegar and a little water to the pan to deglaze it pour it over the salad in the bowls.
Slice the avocado over the top of the salad (this is to stop it breaking up when you stirred everything together.
That’s it a light warm salad that makes use of the glut of fresh goodies coming from your garden at this time. Serve it with bread rolls.