Sunday, May 4, 2014

Recipe: Sausage and Spiced Squash Salad

A salad fit for a king! And probably not suitable for those with a lisp. This dish proves to people, including my boyfriend, that if the common question "what's for dinner?" is replied by "salad", that the response to this should not be a crest-fallen face and several thoughts about getting crisps and ice-creams for afters, it should be a greedy smile.

Sausage and Spiced Squash Salad (serves 2)

1 butternut squash, peeled and diced
1 white onion, sliced fairly thickly
½ tsp smoked paprika
2 tsp cumin
2 tbsp vegetable oil
Salt, sugar and pepper
5 plump sausages
170g baby spinach
40g pumpkin seeds

2 tsp Dijon mustard
2 tbsp cider vinegar
1 tbsp sugar
2 tbsp vegetable oil
Salt and pepper to taste

1. Preheat the oven to 180C. Mix together the squash, onion, paprika, cumin, oil and seasoning in a roasting dish. Pop the sausages in with the squash mixture, and roast in the oven for 40 minutes.
2. Remove the sausages and vegetables from the oven. Slice the sausages on the diagonal. Evenly portion the spinach onto two plates. Top evenly with the hot sliced sausages, and the onion and squash mixture.
3. Shake or whisk the dressing ingredients together and season to taste. Pour evenly over the two salads. Final flourish- sprinkle the pumpkin seeds over the top of the two salads. 

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