Sig's Cauliflower, Pea and Chorizo Salad

Name: Sig's Cauliflower, Pea and Chorizo Salad
Yield: 4 servings
Cuisine: British
Ingredients: 1 large cauliflower; 125 grams frozen petite pois (small peas); 1 good pinch of salt; 2 large eggs; 2 cloves smoked garlic, ordinary will do though; 1 teaspoon mild mustard; 2 tablespoons fresh lemon juice or raspberry vinegar; 3 tablespoons mild vegetable salad oil; 3 tablespoons extra virgin olive oil; 1 anchovy filet in oil, drained; 125 g quark or greek style joghurt; 1 good pinch of golden sugar to taste; 1-2 pinches ground pepper; 1 good handful garlic chives, ordinary will do though; 125 g sliced chorizo, chopped roughly; 1 small pinch of chilli flakes (optional)

Sigrun @sigrun

German, living in England

I have eaten a salad similar to this prepared by our Spanish neighbours in Germany. I think that cauliflower is matched very well with the chorizo. Either eat this as a main cold vegetable or a side with some BBQ char grilled spiced chicken, fish or pork and/or mini roasted potatoes in their skin on a hot summers day. You can leave away meat or fish entirely and perhaps add a char grilled vegetable like artichokes and a smoked cheese that is from the grill like a halloumi.
#mycookbook #myfavouriterecipes #chorizo #cauliflower #vegetables

Sigrun @sigrun

German, living in England

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Ingredients

4 servings

1large cauliflower
125 gramsfrozen petite pois (small peas)
1good pinch of salt
For dressing
2large eggs
2 clovessmoked garlic, ordinary will do though
1 teaspoonmild mustard
2 tablespoonsfresh lemon juice or raspberry vinegar
3 tablespoonsmild vegetable salad oil
3 tablespoonsextra virgin olive oil
1anchovy filet in oil, drained
125 gquark or greek style joghurt
1good pinch of golden sugar to taste
1-2 pinchesground pepper
1good handful garlic chives, ordinary will do though
125 gsliced chorizo, chopped roughly
1small pinch of chilli flakes (optional)

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Steps

1

Brake the cauliflower into small rosettes, removing most of the little stems. Heat pot with water, add cauliflower and petite pois, simmer until cauliflower is al dente (about 10 to 15 min depending on size of rosettes)Drain well. Whilst the vegetables are simmering, chop garlic finely,sprinkle with salt, realy grind down until garlic releases oil. Set aside for about 15 minutes.
2

Hardboil the eggs, remove the egg yolk, set aside. Mix all dressing ingredients apart from the quark, the egg yolks, chives, sugar, pepper, chilli flakes if using and chorizo. Mash the anchovy down into the garlic, mustard,vinegar and oil. Pour the dressing over the quark combine well.
3

Add the egg yolk, chives, sugar, pepper and chilli to taste mix until smooth.
4

Pour the complete dressing over the vegetables, sprinkle chorizo over top and carefully combine. Leave to stand for flavours to combine. Can be made 6-8 hours ahead. If you dont want the chorizo to colour the salad, add the chorizo just before serving, but you will lose out on some of the flavour. Instead of the anchovy or chorizo use a char grilled cheese like a halloumi or use black pitted kalamata olives try not to use the cheaper ink coloured black olives.