This global-inspired meal zips from the chopping board to the table in under half an hour. Don’t believe us? Take up the challenge.
Ingredients
- 6 (500g) fresh chorizo sausages (see note)
- 200g marinated roasted capsicums (see note)
- 2 x 400g cans chickpeas
- 1/4 bunch flat-leaf parsley
- 300g savoy cabbage
- 2 eschalots
- 1 granny smith apple
- 1/2 lemon
- 2 teaspoons Dijon mustard
- 1 tablespoon white wine vinegar
- 60ml (1/4 cup) extra virgin olive oil
Method
- Step 1Flatten sausages, firmly pushing down on them with your hands (this will make cooking quicker and easier), then cut each one into 3 widthwise. Cut capsicums into 12 wide strips, then thread 2 pieces of capsicum and 3 pieces of sausage alternately onto skewers. Makes 6.
- Step 2Heat a chargrill pan or heavy-based frying pan over medium heat. Cook skewers, turning, for 8 minutes or until cooked through.
- Step 3Meanwhile, to make salad, drain chickpeas and rinse under running water. Drain again and place in a large bowl. Pick parsley leaves, finely shred cabbage, thinly slice eschalots and cut apple into julienne (matchsticks), then add to chickpeas.
- Step 4Juice lemon. Whisk mustard, vinegar and lemon juice in a small bowl, then gradually whisk in oil. Season with salt and pepper. Pour dressing over chickpea mixture and toss well to combine.
- Step 5Serve skewers with the salad.
- High fibre
- Low carb
- Lower gi
Nutrition
2856 kj
Energy
40g
Fat Total
10g
Saturated Fat
14g
Fibre
33g
Protein
110mg
Cholesterol
1482.63mg
Sodium
10g
Carbs (sugar)
42g
Carbs (total)
All nutrition values are per serve
Notes
You’ll need 6 x 25cm bamboo skewers. Tips: Fresh chorizo sausages and marinated roasted capsicums are from delis and supermarkets.
- Author: Sophia Young
- Image credit: Steve Brown
- Publication: MasterChef
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