SUNSHINEY SALAD

All the tastes of a balmy afternoon under a vine-clad pergola! A Fregola and Ricotta Salad and Sweet & Spicy Baby Spinach Ragout are the perfect complement to your Mediterranean Medley sausages.

Preparation

25 MIN

Cook Time

35 MIN

Serves

4-6

Difficulty

Medium

HOW TO COOK IT

Sizzle the sausages

Sort the salad
Place the olive oil, garlic, red pepper and courgette in a frying pan and gently brown for approx 2 minutes. Remove from heat adding both the oregano and sage and set aside. Cook the Fregola as outlined on the packet and transfer to a serving dish. Add the pepper and courgette mixture, parsley and ricotta, mixing well.

Ready the ragout
Place the olive oil, onion and garlic in a saucepan and brown for 2-3 minutes until golden. Then add the tomato purée, tomatoes, vegetable stock, sugar, vinegar and cayenne pepper. Bring to the boil then simmer for 25 minutes (add some water if necessary). Taste and season as required. Just before serving increase the heat and add the spinach for just a few minutes until cooked.

SERVE

With a glass of chardy and a tune from Julio Iglesias.

NUTRITION

per 437g serving

Calories

622

Carbs

64g

Sugar

9.9g

Fat

21g

Salt

1.9g

Protein

43g

INGREDIENTS

  • 12 Mediterranean Medley sausages
  • Fregola & Ricotta Salad
  • 1 tablespoon olive oil
  • 2 cloves garlic, finely chopped
  • 1 red pepper, diced (approx. 5mm cubes)
  • 1 courgette, diced (approx. 5mm cubes)
  • 1 teaspoon oregano
  • ½ teaspoon sage
  • Fregola (read the packaging for quantity and cooking instructions)
  • 30g parsley, roughly chopped
  • 100g ricotta salata, roughly diced
  • Baby Spinach Ragout
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 teaspoon tomato purée
  • 2 large beef tomatoes, roughly chopped
  • 100ml vegetable stock
  • 1 tablespoon sugar
  • 2 teaspoon cider vinegar
  • ¼ teaspoon cayenne pepper
  • Salt and pepper to taste
  • 400g spinach

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