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
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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.
Merguez is a spiced lamb sausage from North Africa. Order from a butcher or on farmison.com.
Check out more of our best sausage recipes here...
Nutritional Information
- Kcals 492
- Fat 28.2g
- Saturates 8.1g
- Carbs 25.3g
- Sugars 16.1g
- Fibre 5.2g
- Protein 31.6g
- Salt 1.6g
