Ingredients

• 1 baby cauliflower
• cut into florets
• 85g/3oz Tenderstem broccoli
• 2 tbsp olive oil
• ¼ onion
• finely chopped
• ½ tsp chilli flakes
• salt and freshly ground black pepper
• 1 large pork sausage
• 1 tbsp olive oil
• ½ onion
• finely chopped
• 200g/7oz canned plum tomatoes
• chopped
• 1 tsp chilli flakes
• ½ tbsp caster sugar
• 1 tsp paprika
• 2 tbsp red wine vinegar
• 1 tbsp fresh chives
• chopped
• to garnish

Directions

• For the salad
• cook the cauliflower and broccoli in boiling salted water for 4-5 minutes
• then drain.
• Heat the oil in a frying pan and lightly fry the onion for 3-4 minutes
• then add the cauliflower and broccoli
• chilli flakes and season with salt and freshly ground black pepper. Continue to cook for 5-6 minutes
• stirring frequently
• until the broccoli and cauliflower turn crisp
• about 5 minutes. Remove from the pan and set aside.
• Slice the sausage in half lenghtways and fry in the residual oil in the pan for 5-6 minutes
• or until cooked through.
• For the chilli tomato chutney
• heat the olive oil in a frying pan and fry the onion for 4-5 minutes
• or until starting to soften. Stir in the rest of the ingredients and bring to a simmer for 5-6 minutes
• until the liquid starts to reduce.
• Pile the broccoli and cauliflower onto a serving plate
• top with the halved sausage
• and spoon the chilli tomato chutney around the plate. Garnish with the chopped fresh chives and serve.