Recipe - Chorizo And Feta Beetroot Salad

1 pack Chorizo sausages; (gluten
free)
750 g Cooked beetroot; cut or sliced up into
2.5 mm
; (1/8 inch) thick
; rings (1lb 8oz)
1 tablespoon Olive oil
1 tablespoon Gluten free wholegrain
mustard
90 ml Balsamic vinegar; (3 floz)
1 ds Tabasco
1 teaspoon Caraway seeds; pounded with
a
; little olive oil
1 small Bunc fresh flat leaf parsley
or
; coriander
2 small Red onions; minced very small
75 g Feta cheese; crumbled (3oz)
Coarse sea salt and freshly
ground black
; pepper
Mixed salad leaves to serve

Mix the oil, mustard, vinegar, Tabasco and carraway seeds into a thin
dressing.

Pour over the cut or sliced up betroot and leave for One half hour in a cool place,
for the flavours to develop.

Before serving, mix in the coriander or parsley, red onion, seasoning
and sausage.

Arrange the mix lettuce leaves onto a large plate or serving dish and
arrange the beetroot and sausage mixture on the top, followed by the
crumbled feta cheese.

Converted by MC_Buster.

NOTES : A very simple and quick tasty supper.Ideal for warm summer
eating.

Converted by MM_Buster v2.0l.