Vegetarian Chorizo on Red Beet Salad
Serves 41 hour
100 g red lentils
3 teaspoons ground paprika powder
75 g smoked tofu
2 garlic cloves, finely chopped
50 g sheep cheese, finely crumbled
1 red chili pepper, finely chopped
80 g durum wheat semolina
1 egg (medium size)
½ teaspoon ground cumin
Salt, pepper
500 g cooked red beets
6 sour pickles
4 tablespoons olive oil
1 tablespoon honey
2 tablespoons lemon juice
1 patch Shiso cress or normal cress
3 teaspoons ground paprika powder
75 g smoked tofu
2 garlic cloves, finely chopped
50 g sheep cheese, finely crumbled
1 red chili pepper, finely chopped
80 g durum wheat semolina
1 egg (medium size)
½ teaspoon ground cumin
Salt, pepper
500 g cooked red beets
6 sour pickles
4 tablespoons olive oil
1 tablespoon honey
2 tablespoons lemon juice
1 patch Shiso cress or normal cress
1. For the sausage, cook red lentils in water for 20 minutes. Then, rinse with cold water and let drain well. Mix lentils, tofu, garlic, 2 tablespoons paprika powder, semolina, eggs chili, sheep cheese, cumin, salt and pepper. Let sit for 30 minutes.
2. In the meanwhile, slice red beets. Cut sour pickle into fine cubes. Stir together olive oil, honey, 1 teaspoon paprika powder, lemon juice, sour pickle, salt and pepper. Mix dressing and red beets.
3. From the sausage mixture, form 12 long sausages and grill each side for 4 minutes on a hot grill. Serve with beet salad. Cut cress from patch and sprinkle over dish.
2. In the meanwhile, slice red beets. Cut sour pickle into fine cubes. Stir together olive oil, honey, 1 teaspoon paprika powder, lemon juice, sour pickle, salt and pepper. Mix dressing and red beets.
3. From the sausage mixture, form 12 long sausages and grill each side for 4 minutes on a hot grill. Serve with beet salad. Cut cress from patch and sprinkle over dish.