1 baby cauliflower, cut into florets
85g/3oz Tenderstem broccoli
2 tbsp olive oil
¼ onion, finely chopped
½ tsp chilli flakes
salt and freshly ground black pepper
1 large pork sausage
1 tbsp olive oil
½ onion, finely chopped
200g/7oz canned plum tomatoes, chopped
1 tsp chilli flakes
½ tbsp caster sugar
1 tsp paprika
2 tbsp red wine vinegar
1 tbsp fresh chives, chopped, to garnish
For the salad, cook the cauliflower and broccoli in boiling salted water for 4-5 minutes, then drain.
Heat the oil in a frying pan and lightly fry the onion for 3-4 minutes, then add the cauliflower and broccoli, chilli flakes and season with salt and freshly ground black pepper. Continue to cook for 5-6 minutes, stirring frequently, until the broccoli and cauliflower turn crisp, about 5 minutes. Remove from the pan and set aside.
Slice the sausage in half lenghtways and fry in the residual oil in the pan for 5-6 minutes, or until cooked through.
For the chilli tomato chutney, heat the olive oil in a frying pan and fry the onion for 4-5 minutes, or until starting to soften. Stir in the rest of the ingredients and bring to a simmer for 5-6 minutes, until the liquid starts to reduce.
Pile the broccoli and cauliflower onto a serving plate, top with the halved sausage, and spoon the chilli tomato chutney around the plate. Garnish with the chopped fresh chives and serve.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
BBC © 2013 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
