Chorizo And Feta Beetroot Salad

4 servings

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Chorizo And Feta Beetroot Salad Ingredients

1 pk Chorizo sausages; (gluten	; little olive oil
750 g Cooked beetroot; sliced into	1 sm Bunc fresh flat leaf parsley
; (1/8 inch) thick	; coriander
; rings (1lb 8oz)	2 sm Red onions; diced very small
1 tb Olive oil	75 g Feta cheese; crumbled (3oz)
1 tb Gluten free wholegrain	Coarse sea salt and freshly
90 ml Balsamic vinegar; (3 floz)	; pepper
1 ds Tabasco	Mixed salad leaves to serve
1 ts Caraway seeds; pounded with

Instructions for Chorizo And Feta Beetroot Salad

Mix the oil, mustard, vinegar, Tabasco and carraway seeds into a thin dressing. Pour over the sliced betroot and leave for 1/2 hour in a cool place, for the flavours to develop. Before serving, mix in the coriander or parsley, red onion, seasoning and sausage. Arrange the mix lettuce leaves onto a large plate or serving dish and arrange the beetroot and sausage mixture on the top, followed by the crumbled feta cheese. Converted by MC_Buster. NOTES : A very simple and quick tasty supper.Ideal for warm summer eating. Converted by MM_Buster v2.0l.

Main Ingredient: BeetsCuisine: Uncategorized