A great combination of cooked and raw vegetables, this salad travels well and is perfect for packing in the picnic basket. Use fresh sweetcorn when in season.
Serves: 6
INGREDIENTS
3 tablespoons olive oil
2 dried chorizo sausages, cut in half lengthwise, thinly sliced on the diagonal
1 large red onion, thinly sliced
2 cloves garlic, crushed
1 teaspoon cumin seeds
1 teaspoon ground turmeric
1 x 400 gram tin whole sweetcorn kernels
2 zucchini, finely diced
1 large vine tomato, diced
1⁄2 red capsicum, diced
1 carrot, peeled and diced
1 x 400 gram tin black beans, rinsed and drained (we used Ceres)
1⁄4 cup roasted sunflower or pumpkin seeds
1⁄2 cup chopped soft herbs, any combination of flat-leaf parsley, mint, basil, chives, dill
Dressing
4 tablespoons olive oil
2 teaspoons Dijon mustard
finely grated zest and juice 1 large lime
2 cloves garlic, crushed
small handful fresh mint
sea salt and freshly ground pepper
METHOD
Dressing: Place all the ingredients in a food processor and blend until smooth. Season well.
Salad: Heat the olive oil in a large sauté pan and add the chorizo sausages, onion, garlic, cumin seeds, turmeric and sweetcorn with a good pinch of salt. Cook over a high heat until everything is lightly golden, stirring occasionally. Tip into a large bowl and combine with the dressing. Set aside to cool.
Fold in the remaining ingredients and season.
To serve: Transfer to noodle boxes or other portable containers.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.