WARM LAMB SAUSAGE SALAD WITH YOGHURT DRESS­ING

SERVES 4

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1. Heat 1 tbsp co­conut oil in a pan. Cook the lamb sausages un­til browned and cooked through. Re­move from the heat, set aside and keep warm. 2. Heat a grid­dle pan, brush the let­tuce halves with 2 tbsp melted co­conut oil and sea­son well. Cook for 2 min­utes or un­til slightly charred and heated through. 3. To as­sem­ble: Place the let­tuce and sausages on a plat­ter and top with the pome­gran­ate ru­bies and feta. 4. For the dress­ing: Whisk all the ingredients. 5. To serve: Serve the salad warm with the dress­ing driz­zled on top. • 3 tbsp co­conut oil • 500g lamb sausages • 4 medium cos let­tuces, halved • hi­malayan salt and black pep­per • 20g pome­gran­ate ru­bies • 100g feta, crum­bled FOR THE DRESS­ING • ½ cup dou­ble cream yoghurt • 2g fresh pars­ley, chopped • 2 cloves gar­lic, chopped • 2 tbsp ex­tra vir­gin olive oil • 2 tsp xyl­i­tol

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