Spicy sausage, broccoli and cauliflower salad with chilli tomato chutney


For the salad
For the chilli tomato chutney
To serve
  • 1 tbsp fresh chives, chopped, to garnish

Preparation method

  1. For the salad, cook the cauliflower and broccoli in boiling salted water for 4-5 minutes, then drain.

  2. 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.

  3. Slice the sausage in half lenghtways and fry in the residual oil in the pan for 5-6 minutes, or until cooked through.

  4. 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.

  5. 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.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 1

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This recipe is from...

Ready Steady Cook bbc_two Ready Steady Cook

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