Like most folks, I’d normally use chorizo sausage when making this sort of salad.
But I just happened to have a segment of the superb Polish sausage available at Slavonija Continental Butchers in St Albans, so …
As with so many dishes, this can be made ahead of time. In fact, it needs some time – a few hours at least – for the flavours to combine properly.
But avoid refrigerating unless saving leftovers for the next day.
About half a cup of dried chick peas, soaked overnight
Sausage – chorizo or Polish
Two small tomatoes
Small Lebanese cucumber
About a quarter of a small red onion
Small amount of lemon zest
1. Boil chick peas until soft; drain and let cool at least a bit.
2. Slice and fry sausage in a little olive oil. Later use pan juices to fry pita bread for eating with salad.
3. Put sausage in with chick peas in a bowl.
4. Slice and chop cucumber, chop tomatoes, add both to the salad. Best to find a balance in which the pieces are a bit bigger than the chick peas – but not too much bigger.
5. Slice slivers of red onion and place in salad.
6. Roughly chop about a quarter of a cup of parsley and throw in salad.
7. Season with salt, pepper, lemon zest.
8. Dress with extra virgin olive oil and lemon juice. This salad requires a lot of dressing.
9. Let stand for at least a couple of hours.
10. Eat with pan-fried pita bread.
11. Try to avoid getting sausage grease on computer keyboard.