THE EXOTIC BBQ PARTY

Food experiences don’t come much more Moroccan-ish. Make your Moroccan Spiced sausages a ‘plus one’ at the party with a baby spinach and mixed pepper salad.

Preparation

25 MIN

Cook Time

25 MIN

Serves

4-6

Difficulty

Medium

HOW TO COOK IT

Sizzle the sausages
Prepare the dressing
Place the pine nuts, pistachios and ras el hanout into a hot frying pan and dry fry until the pine nuts are golden, remove and set aside. In a separate bowl add the lime juice, orange juice, basil, sugar and a pinch of salt and pepper. Slowly whisk in the olive oil and set aside.

Assemble the salad
Grill the red onions and peppers for 5-6 minutes or until slightly coloured, set aside and allow to cool. When cool, transfer to a serving bowl and add the remaining salad ingredients. Finally, add the nuts and dressing together and mix with the salad.

SERVE

Generously… with a top up of whatever they’re drinking.

NUTRITION

per 456g serving

Calories

636

Carbs

28g

Sugar

16g

Fat

42g

Salt

2.4g

Protein

40g

INGREDIENTS

  • 12 Moroccan Spiced Sausages
  • Dressing
  • 50g pine nuts
  • 50g pistachio kernels, roughly chopped
  • ½ teaspoon ras el hanout
  • Juice of 2 limes
  • Juice of ½ an orange
  • 30g fresh basil, finely chopped
  • 1 teaspoon sugar
  • 30ml olive oil
  • Salt and pepper to taste
  • Salad
  • 2 red onions, sliced lengthways (approx. 16 pieces per onion)
  • 1 red pepper, sliced lengthways
  • 1 yellow pepper, sliced lengthways
  • 250g baby spinach, washed & ready
  • 250g rocket, washed & ready
  • 2 tablespoons sesame seeds
  • 2 oranges, segmented
  • 100g pitted kalamata olives, cut in half
  • 100g green olives, cut in half (stuffed with garlic preferred)
  • 1 large carrot, grated
  • 30g thyme, roughly chopped
  • 1 teaspoon olive oil
  • Salt and pepper to taste

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