Ingredients

The following ingredients have 4 Servings
  • 1/2 cup sundried tomatoes, rinsed
  • 3/4 cup cashew nuts, toasted
  • 1/2 red onion, coarsely chopped
  • 1/2 small red chili, seeded and finely chopped
  • 6 unsulphured dried apricots, coarsely chopped
  • 2 sprigs fresh oregano, leaves picked and chopped
  • 1 cup rice flour
  • 1 tablespoon xanthan gum
  • 1 tablespoon flax seeds, ground
  • 1/4 cup extra virgin olive oil, for frying
  • 1 cup black quinoa
  • 15 cherry tomatoes, halved
  • 2 small red apples, diced
  • 1/2 onion, sliced
  • 2 cups cooked lima beans
  • 1/3 cup extra virgin olive oil
  • 1/2 lemon, juice and zest
  • 3 tablespoons hot English mustard
  • 1 pinch sea salt
  • 2 sprigs fresh oregano, to garnish

Instruction

  • To prepare the chorizos, combine the sundried tomatoes, cashew nuts, onion, chili, and apricots in a food processor or blender.
  • Pulse until finely chopped.
  • Add the herbs, rice flour, xanthan gum, and flax seeds and pulse until everything is combined.
  • Add the olive oil and 1?4 cup water and pulse until a dough is formed. It should be easy to handle and form into a sausage shape.
  • Divide the dough into 5 equal parts. Roll each piece into a sausage, place on the cheese cloth, roll up and tie the twine firmly around both ends. Repeat with the rest of the sausages.
  • Bring the vegetable stock to the boil in the widest frying pan you have. Lay the chorizos in it and let them boil for about 45 minutes.
  • Next, carefully remove the cloths from the boiled chorizos. Heat the olive oil in a frying pan on a medium-high heat and fry them until they are nicely browned all over.
  • Next prepare the quinoa salad. Place 2 1?4 cups water, the quinoa, and salt in a heavy-based saucepan. Bring to the boil, lower the heat, and gently simmer for 15 to 20 minutes.
  • Drain any excess water and set aside to cool.
  • Prepare the tomatoes, apples, and onion, and slice the fried chorizos.
  • Whisk together olive oil, lemon, mustard, and sea salt in a small bowl.
  • Put the quinoa, tomatoes, apples, onions, and lima beans into a large bowl. Add the chorizo slices, then pour the dressing over the salad and toss about to make sure all the ingredients are well coated.
  • Garnish with oregano and serve.