Esta es una exhibición prevé de cómo se va ver la receta de 'Chorizo And Feta Beetroot Salad' imprimido.

Receta Chorizo And Feta Beetroot Salad
by Global Cookbook

Chorizo And Feta Beetroot Salad
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 1 pkt Chorizo sausages, (gluten free)
  • 750 gm Cooked beetroot, sliced into 2.5 mm (1/8 inch) thick rings (1lb 8oz)
  • 1 Tbsp. Extra virgin olive oil
  • 1 Tbsp. Gluten free wholegrain mustard
  • 90 ml Balsamic vinegar, (3 floz)
  • 1 dsh Tabasco
  • 1 tsp Caraway seeds, pounded with a little extra virgin olive oil
  • 1 sm Bunc fresh flat leaf parsley or possibly coriander
  • 2 sm Red onions, diced very small
  • 75 gm Feta cheese, crumbled (3oz) Coarse sea salt and freshly grnd black pepper Mixed salad leaves to serve

Direcciones

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