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A Weekday Menu Recipe

 

Warm Bean, Sausage and Spinach Salad    HT MC  20mins

Serves 4    
Hot Pork Pulses Vegetables Salads Main Course Eggless

Ingredients
6 Pork Sausages
1 tbsp Olive Oil
25g/1oz Butter
1 Onion, thinly sliced
3 Garlic Cloves, crushed
2 x 400g/14oz Tins Butter Beans, drained
100g/4oz Baby Spinach Leaves
The Juice and Zest of 1 Large Lemon
Salt and Black Pepper

Instructions

Preheat the grill to hot. Place the sausages on the grill rack and grill for 10 -15 minutes, turning from time to time, until browned on all sides and cooked through.

2. Meanwhile, heat the olive oil and butter in a large frying pan, add the onion and sauté for 5 minutes, stirring from time to time, until soft and golden.

3. Add the garlic, sauté for 1 minute then add and beans, salt and pepper, mix well and cook over a low heat for 5 - 10 minutes, stirring from time to time.

4. Slice the cooked sausages then add them to the frying pan together with the spinach, lemon zest and juice, remove from the heat straight away, mix well and serve warm.
 

 

Serving Suggestions :

Accompaniments

Ciabatta Bread

Dessert

Mulled Plums

More Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish

 

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Key techniques

Chop to – To cut into pieces of approximately the same size.

Blend -  To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.
 

Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Wooden or Plastic Spoon

 

Related Recipes and Information

Salad Main Courses  |  Side Salads  |   Salsas  |  Vegetable Side Dishes

What's in Season  |  Growing Vegetables

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