Friday, 15 August 2014

Sausage and Pesto Barley Salad

I used some lovely wild boar and forest fruits sausages I got from The East London Sausage Shop in Walthamstow to make this delicious summer salad. It was very tasty.

Sausage and Pesto Barley Salad
(Serves 2)
100g pearl barley 
4 sausages
1/2 yellow bell pepper, sliced
1 courgette, sliced or cut into batons
1 red onion, sliced 
12-14 cherry tomatoes, cut in half
40g feta, crumbled
2 tbsp basil, chopped
1 tbsp chives, chopped
2 tbsp pesto
4 tsp olive oil
lettuce leaves

For the vinaigrette
2 tbsp white balsamic vinegar
2 tsp Dijon-style mustard
3 tbsp extra virgin olive oil

Preheat the oven to 200C. Put the sausages in the oven and cook for 25-30 mins, turning after about 20 mins.

Meanwhile, bring a pan of water to the boil and add the barley, cook according to packet instructions. 

Heat a little oil in a frying pan and sauté the peppers, courgette and onions.
Make the dressing by mixing the vinegar and mustard, then slowly add the olive oil, whisking constantly.

Put the barley, peppers, courgette and onion into a bowl, add the pesto and stir well to combine.

Once the sausages are done, remove and cut into about 5 pieces.

Tear the lettuce and put into a large salad bowl along with the herbs. Add the dressing and toss well to coat.

Divide the lettuce and arrange on 2 plates, Top with the barley mixture, followed by the sausages, cherry and tomatoes and feta. Serve.

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