Warm Sausage, Potato and Chickpea Salad

As the weather warms up, we’re definitely moving towards serving more salads.

But to be truthful, once our supply of fresh greens is exhausted, it can often be some time before we get into town to replenish them.

This is where this ‘salad’ comes in.

It’s so versatile – the ingredients can easily be subbed, is equally good served warm or chilled, it can be made ahead of time, it uses common ingredients that are likely to be in your pantry and freezer, it’s flavoursome and it’s a great way to fill hungry tummies 🙂

And because we now have a good supply of sausages in our freezer, this salad is featured fairly regularly on our menu!

Warm Sausage, Potato and Chickpea Salad

• 500g sausages *
• 500g potatoes
• 1 – 2 cloves garlic, crushed
• 1 tsp sea salt
• 1 – 2 tsp ground cumin
• 1 tin chickpeas, rinsed and drained
• 1 tbsp lime juice, or to taste
• handful cherry tomatoes, halved

Instructions

1. Heat a large cast iron skillet over medium heat.
2. Add a knob of tallow or generous swirl of olive oil.
3. Cook sausages, turning 1/4 turn at a time, for 8 – 10 minutes, til sausages are cooked through. Set aside to cool slightly. (Let us know if you’d like a complimentary copy of our Sausage Cooking Card).
4. Meanwhile, if desired, peel potatoes. Then dice into approximately 2cm cubes.
5. Toss potatoes with garlic, salt and cumin.
6. Bring skillet back up to medium-high heat, and if necessary, add more tallow or oil to pan.
7. Add potatoes to the pan and cook, stirring frequently, for 10 – 15 minutes, until golden, crispy, but still with some bite to it.
8. Once sausages are cool enough to handle, cut into small bite-sized pieces (we love our kitchen scissors for this!).
9. Place sausage pieces in a large serving bowl, add chickpeas and potato cubes when cooked.
10. Drizzle with lime juice and mix carefully.
11. Taste and season with salt and pepper.
12. Just prior to serving, top salad with cherry tomatoes.
13. Lovely served warm with a garden salad. Equally nice served chilled.

Serves: 6 – 8

* Recipe Notes – this salad is equally good using cold left-over sausages (begin at step 4). You may want to heat them through quickly before serving if you’re opting for a warm salad.