Merguez with cauliflower tabbouleh
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 1 large orangejuiced
- a pinch ground cinnamon
- 50g (use orange or golden sultanas if you can) sultanas
- 12 merguez sausages(see notes below)
- 2-3 tsp sunflower oil
- 2 tbsp flaked almondstoasted
TABBOULEH
- 1 tsp cumin seeds
- 1 tsp caraway seeds
- 3 tbsp lemon juice
- 2 tbsp extra-virgin olive oil
- 1 large clove garliccrushed
- 1 small red onionfinely chopped
- 1 large cauliflowercut into florets
- 50g kalestalks discarded
- a small bunch flat-leaf parsley
- a small bunch mintshredded
Nutrition:
- kcal492low
- fat28.2g
- saturates8.1g
- carbs25.3g
- sugars16.1g
- fibre5.2g
- protein31.6g
- salt1.6g
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.
