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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.