Sausages. Great aren't they? Not considered during the summer apart from when
cremated barbecued, and stuck in a soft roll.
Turns out they make a mighty fine addition to a salad.
Tonight's dinner was a rough and ready "everyday" salad. Little effort, big reward. A varied flavour profile and contrasting textures with every forkful giving something different. Soft and salty halloumi, crisp meaty sausages, tangy tomatoes and peppery crisp watercress. Is this a summer re-birth for the humble banger?
I'll not give you a formal recipe mostly because it's just not worth it (and it'll read better as prose). Split a brace of sausages along their length and griddle until cooked with those delightful griddle marks. At the same time dry fry a few thick slices of halloumi until browned. Once the cheese is done, splash a bit of olive oil in and quickly fry some halves of tomato until lightly caramelised. That's all the cooking done.
Chuck some salad leaves on a plate. Then tear over the halloumi, followed by some strips of sausage and then the tomato halves. Scatter over a thinly sliced spring onion and some Parmesan shavings. Drizzle over the oil form the tomato pan and then finish with some balsamic vinegar.
Just image if you used a high quality sausage or something interesting like a chorizo or merguez...