KABANOS SAUSAGE AND BAKED CAULIFLOWER SALAD
Ingredients
Salad:
2 large handfuls rocket
1 packaging Sokołów Polish kabanos sausages
1/2 small cauliflower
2 teaspoons rapeseed oil
1 clove garlic
1 level teaspoon honey
pinch of Himalayan salt
16 strawberries
1 handful of begonia and impatiens flowers
Dressing:
5 tablespoons rapeseed oil
1 clove garlic
1 tablespoon wine vinegar
1/2 teaspoon hot mustard
1 tablespoon honey
salt, freshly ground pepper
Preparation
- Crush garlic in a press then mix with the remaining dressing ingredients until homogeneous.
- Divide cauliflower into smaller florets, thoroughly coat with oil mixed with honey, pressed garlic and salt (it's best to do it with a hand or using a brush), then put them on a baking tray. Bake for 25 minutes in an oven preheated to 200°C (top and bottom heater).
- Cut kabanos sausages into pieces 1.5 cm long. Remove stalks from strawberries, then cut into quarters.
- On a platter put alternately the rocket, cauliflower, pieces of strawberries and kabanos sausages. Pour dressing and decorate with begonia and impatiens flowers.
