and fast to construct and my kids will eat it!
Use whatever you have on hand as alternatives – but remember there is
never a substitute for quality so use the best ingredients you can. I
have baby red kale, Italian flat leaf parsley, mustard cress,
perpetual silverbeet and Paris Cos in the garden at the moment, and
none have been harmed in the harsh frosts – a mix of these young
leaves makes a delicious and substantial green salad. Also use
beetroot and radish seedlings as micro greens.
• 1 can Four Bean mix, or soak dry beans over night in warm water.
Rinse all beans before using.
• 2 cloves garlic, thinly sliced
• 4 cups fresh leafy greens
• 3T oil
• Juice from 1/2 lemon
• 2 mandarins, peeled & segmented
• Salt and pepper
Mix the above together in a bowl.
• Your favourite sausage: try a Cumberland or chorizo for something special.
Fry up the sausage in a pan. It doesn't matter if it falls apart a bit
while it cooks. Chop it up into 1cm bits. Once done, place on plate
lined with paper towels to soak up excess oil.
Plate the salad into pasta bowls, make a little nest then place in sausage.
Serve topped with a thick slice of toasted ciabatta or any dry bread
that will soak up dressing left in the bottom of the bowl. Sprinkle
with coarse salt and fresh cracked pepper.
by Rowan Holt
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