This summer salad is a lovely mix of cooked chorizo, roasted vegies and fresh herbs. Pretty perfect for your Christmas table – or anytime!
Ingredients
Method
Use a small sharp knife to score sausages on one side. Fry in a large heavy-based saucepan over medium heat until browned. Set aside. Add oil, onion, celery, garlic, bay leaves and fennel seeds to saucepan and cook for 5 minutes, stirring occasionally. Pour in wine and boil rapidly to reduce slightly.
Slice sausages thickly and return to saucepan with capsicum, chickpeas and kale. Cook for 2 minutes, stirring, then add zucchini. Once kale leaves have wilted, season generously, then sprinkle with herbs. Serve salad warm with lemon cheeks and baguette.
For more delicious recipes, pick up a copy of the latest issue of Better Homes and Gardens magazine in selected newsagents and supermarkets or buy online today!