Ingredients
8 chorizo sausages
1/4 cup extra virgin olive oil
2 red onions, thickly sliced
4 sticks celery, finely sliced
6 cloves garlic, crushed
2 dried bay leaves, crumbled
1 tsp fennel seeds
2 cups rosé wine
1 cup fire-roasted capsicums, sliced
400g can chickpeas, drained
1 bunch kale leaves, shredded
2 medium zucchini, chopped
Sea-salt flakes and freshly ground black pepper, to season
1/2 bunch mint, leaves picked
1/2 bunch dill, sprigs picked
Lemon wedges and torn baguette, to serve
Method
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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.
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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.
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