Australia Day is coming up next week on Monday 26th. Traditionally, Australians like to spend this national holiday having a BBQ or get-together with family and friends.
BBQs are such an easy way to entertain – for extra large gatherings I love cooking a mix of lamb chops, good quality pork sausages, garlicky beef chevapcicis, and honey & soy chicken wings. Slices of halloumi cheese, lentil burgers or whole, large flat mushrooms make great options for vegetarians, too.
To accompany a BBQ, I like to serve a lot of different salads, fruit and fresh bread. My kids tend to load up on the bread rather than the salads but one must encourage them to eat a balanced diet, right?
Now this salad is the kind of salad that even people who don’t usually like salads enjoy. I like to use a mixture of broccolini, green beans and snow peas, blanched and then run under cold water to stop the cooking process and ensure that the greens maintain a lovely bright green colour. The chorizo lends the dish its strong, salty smokiness – I toss the salad and dressing in the chorizo’s cooking pan to ensure that all of the chorizo’s flavourful, saffron-hued oil works its way into the dish.
This dish should be made just before serving but can easily be prepared with guests standing around the kitchen watching you with drinks in hand, making half-hearted offers of help. I always enjoy cooking with friends and they’ll be well impressed with your ability to pull off a very tasty dish with little mess and no fuss.
After all, entertaining should be fun, right? Enjoy!
- 100 grams blanched almonds
- 1 chorizo, mild or spicy, according to taste, sliced
- 1 bunch broccolini
- 150 grams snowpeas
- 200 grams green beans, trimmed
- Dash of garlic infused extra virgin olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Heat up a small fry pan and then dry fry almonds over a high heat for a few minutes, stirring regularly, until their colour depends. Remove from pan and set aside.
- Add the chorizo to the same fry pan and fry over medium heat, turning regularly for 2-4 minutes until cooked but not burned. Remove pan from heat and set aside with chorizo inside.
- Bring a medium saucepan of water to the boil and then drop in broccolini and beans. Let cook for three minutes and then drop in snow peas for a minute. Remove saucepan from heat, drain water into sink, rinse vegetables with cold water and then pat dry with a clean tea towel.
- Tip green vegetables into chorizo pan and mix thoroughly. Squeeze over a dash of garlic infused olive oil and the juice of one lemon and then taste, seasoning with salt and pepper to your taste.
- Serve immediately.