• David Hall

Warm Salad of Sausage, Bacon, Almonds and Chick Pea Shoots


Warm Salad of Sausage, Bacon, Almonds and Chick Pea Shoots

Ingredients - Feeds 2

4 good quality lamb sausages (or your sausage of choice)

5 rashers of streaky bacon, sliced into pieces

A good handful of almonds or hazelnuts

10 sage leaves

2 or 3 handfuls of rocket leaves or watercress

2 handfuls of chickpea shoots, or cooked chickpeas

Olive oil


For the dressing

3 tbsp olive oil

1 tbsp cider vinegar

1 tsp Dijon mustard

Salt and pepper


1 - Heat some olive oil in a non-stick frying pan. Add the bacon and cook until crisp and golden. Remove with a slotted spoon and put aside on kitchen paper.

2 - Add the sausages to the bacon fat and cook gently until cooked right through. Remove and slice into diagonal pieces.

3 - Keeping the pan on the heat, drain some of the fat from the pan then add the bacon and sausage along with the almonds and sage leaves. Cook for 2-3 minutes until the almonds have turned golden and the sage has crisped slightly.

4 - Make the dressing by combining all of the ingredients and mixing well together.

5 - Dress the plates with the hot ingredients, then scatter over the rocket leaves and chickpea shoots, followed by a good drizzle of the mustard dressing. I served it with some simple toasts, rubbed with garlic and drizzled with olive oil.

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