I spent most of last week sleeping and reading, trying to shake off a nasty cold. As a result we hadn't worn down the food stores quite as much as usual, so this week I'm attempting to cook entirely using whatever I have left in the fridge from last week. OK - I definitely cheated here, as there was a HUGE bag of red peppers going cheaply at the grocers' when I popped into the park centre to buy milk, and I did have to top up the onion supply. Now that I've made this salad, I think it's actually worth going out to get the ingredients, as it was amazing! No internet link this time; I just had ingredients I needed to use and found the right flavours to link them together.
Ingredients:
- one tin of chick peas
- one medium white onion
- 1/2 tsp sugar
- a handful of green beans
- a small handful of raisins
- a fat, spicy chorizo sausage
- two roasted peppers, skinned
- an orange
- a small handful of mint
- 1 heaped tsp dijon mustard
- 1 1/2 tbsp white wine vinegar
- 3 tbsp olive oil
Drain the tin of chick peas and tip into a salad bowl. Thinly slice the onion into slivers, and fry over a very low heat until golden, translucent and falling apart - about 12 minutes. Add the sugar and cook for a further minute, then tip out of the pan onto the chick peas. Meanwhile, top, tail and blanch the green beans and raisins, then drain and add to the salad bowl.
If the skin of the sausage is tough, skin it, then finely slice the sausage and fry in the onion pan for a couple of minutes, until crisping up and colouring. If you like, blot the excess fat with kitchen paper before adding to the salad bowl. Slice or tear the peppers into strips and add to the bowl. Using a sharp knife, cut the peel and pith from the orange, then segment into the bowl; squeeze out the core over the bowl to retain all of the lovely juices. Finely chop the mint and add to the bowl.
Whisk the remaining ingredients together to form a dressing, pour over the salad, toss well and serve immediately.
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