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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