Plant-Based
Crispy cos lettuce, green capsicum and red onion salad with Suzy Spoon’s polenta sausages and a hummus dressing.
1. Set oven to 220C.
Trim and scrub carrots. Toss on a lined oven tray with 1 tsp cumin, 1/2 tbsp oil, salt and pepper. Roast in oven for 15-20 minutes until golden.
2. Roughly chop lettuce. Halve tomatoes and slice capsicum. Thinly slice onion. Toss with lemon juice and 1 tbsp olive oil.
3. Heat frypan over medium-high heat with 1 tbsp oil. Add sausages to pan (see notes).
Cook for 4-5 minutes until browned and crispy. Remove to chopping board and slice into thirds.
4. Arrange salad among plates with sausages on top. Spoon over hummus to taste.
NOTES
Keep them separated in the pan when browning, otherwise the skins may stick together.
2. Roughly chop lettuce. Halve tomatoes and slice capsicum. Thinly slice onion. Toss with lemon juice and 1 tbsp olive oil.
3. Heat frypan over medium-high heat with 1 tbsp oil. Add sausages to pan (see notes).
Cook for 4-5 minutes until browned and crispy. Remove to chopping board and slice into thirds.
4. Arrange salad among plates with sausages on top. Spoon over hummus to taste.
NOTES
Keep them separated in the pan when browning, otherwise the skins may stick together.
DUTCH CARROTS, 1 bunch
BABY COS LETTUCE, 2 pack
CHERRY TOMATOES, 1 bag (200g)
GREEN CAPSICUM, 1
RED ONION, 1/4 *
LEMON, 1/2 *
POLENTA SAUSAGES, 6 pack
BEETROOT HUMMUS, 1 tub
FROM YOUR PANTRY
oil (for cooking + olive), salt, pepper, ground cumin
BABY COS LETTUCE, 2 pack
CHERRY TOMATOES, 1 bag (200g)
GREEN CAPSICUM, 1
RED ONION, 1/4 *
LEMON, 1/2 *
POLENTA SAUSAGES, 6 pack
BEETROOT HUMMUS, 1 tub
FROM YOUR PANTRY
oil (for cooking + olive), salt, pepper, ground cumin
