Lamb Merguez Sausage Recipe with Cauliflower Tabbouleh Salad

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Merguez with cauliflower tabbouleh

Name: Merguez with cauliflower tabbouleh
Total time: 35 min
Ingredients: orange 1 large, juiced; ground cinnamon a pinch; sultanas 50g (use orange or golden sultanas if you can); merguez sausages 12, (see notes below); sunflower oil 2-3 tsp; flaked almonds 2 tbsp, toasted; cumin seeds 1 tsp; caraway seeds 1 tsp; lemon juice 3 tbsp; 2 tbsp; garlic 1 large clove, crushed; red onion 1 small, finely chopped; cauliflower 1 large, cut into florets; kale 50g, stalks discarded; a small bunch; mint a small bunch, shredded

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35 minutes
serves 4
Easy

Serve lamb sausages on a zesty, spiced cauliflower tabbouleh to make this vibrant North African-inspired dish

By Sarah Cook

October 30, 2019 at 4:12 pm

Ingredients

orange 1 large, juiced
ground cinnamon a pinch
sultanas 50g (use orange or golden sultanas if you can)
merguez sausages 12, (see notes below)
sunflower oil 2-3 tsp
flaked almonds 2 tbsp, toasted

TABBOULEH

cumin seeds 1 tsp
caraway seeds 1 tsp
lemon juice 3 tbsp
extra-virgin olive oil 2 tbsp
garlic 1 large clove, crushed
red onion 1 small, finely chopped
cauliflower 1 large, cut into florets
kale 50g, stalks discarded
flat-leaf parsley a small bunch
mint a small bunch, shredded

Method

Step 1

Put the orange juice and cinnamon in a small pan, heat until steaming and then stir in the sultanas. Remove from the heat and leave to soak for 30 minutes.
Step 2

For the dressing, toast the cumin and caraway seeds in a small frying pan for 1 minute. Tip into a bowl with the lemon juice, olive oil, garlic and onion. Stir and add seasoning.
Step 3

Pulse the cauliflower florets in a food processor until they resemble couscous. Tip into a large bowl. Tear the kale leaves and parsley into pieces and put in the food processor. Pulse until finely chopped, then add to the cauliflower. Finally, add the mint leaves, stir in the dressing and season.
Step 4

Add enough sunflower oil to a frying pan to thinly coat the base. Add the sausages (in batches if necessary) and fry, turning, until browned, crispy and cooked through. Divide the tabbouleh between plates and top with the merguez sausages, then spoon over the sultanas with their soaking juices and almonds.