Warm Catalan Salad with Vegetarian Chorizo



Ideal for a summer BBQ or Picnic.


6 Linda McCartney’s Vegetarian Chorizo & Red Pepper Sausages
500g cooked new potatoes
2 tbsp. vegetable oil
A pinch of turmeric
1 tsp. smoked paprika
2 sticks celery sliced diagonally 2cm pieces
1 red onion, thickly sliced
1 bulb fennel, sliced finely
¼ tsp. fennel seeds
4 cloves of garlic, finely sliced
1 Lemon
1.5 tbsp. Sherry or 1tbsp. Sherry Vinegar
A pinch dried red chilli
A pinch of Cumin seed
2 sprigs chopped fresh Thyme
50g tomato puree
280g tinned Cannellini beans drained and rinsed
100g cooked green lentils
400g tin of chopped tomatoes
1 punnet mixed cherry tomatoes, cut in half
1 large handful of Kale
A good pinch flat leaf parsley
Black pepper


Pre-heat oven to 180°C.

Cut the cooked new potatoes in half and roll in a drizzle of vegetable oil, turmeric, ½ tsp. paprika and salt. Place on a baking tray, lay the chorizo sausages on top and cook in oven for 20mins.

Warm 1tbsp vegetable oil in a frying pan or wok; add the celery, onion, fennel and fennel seed and colour gently for five minutes. When soft add the garlic, a squeeze of lemon juice, then the sherry and cook for a few minutes.

Next add the dried red chilli, cumin seeds, thyme and tomato puree, followed by the beans, lentils, chopped tomatoes and cherry tomatoes cook for a few minutes adding a little water if the pan looks dry.

Add the kale to the pan and stir in, simmer until wilted. Add parsley, a generous squeeze of lemon juice and season to taste.

Cut sausages and arrange on the plate with all of the other salad ingredients.

Top Tip: If you don’t want the onions to brown too much add a splash of water. Remember not to cook using olive oil as this dulls the flavour. Cook using vegetable oil instead.

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