Beef Merguez with Beetroot, Carrot and Pomegranate Salad

Beef Merguez with Beetroot, Carrot and Pomegranate Salad

Ready in 30 minutes Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, October 15, 2017.

Alternatively, cook sausages on BBQ grill for 5-10 minutes, until cooked through.


Ingredients

Spiced Bulgur Wheat

  • ½ cup chicken stock
  • 1/3 cup water
  • ¼ teaspoon salt
  • ¼ teaspoon bulgur spice
  • ¾ cups bulgur wheat

Beetroot, Carrot and Pomegranate Salad

  • 1 carrot
  • 1 beetroot
  • 1-2 stalks celery
  • ½ tablespoon olive oil
  • ½ teaspoon balsamic vinegar
  • 1-2 teaspoons pomegranate molasses

Beef Merguez

  • 6 beef merguez sausages

Honey Mustard Mayonnaise

  • 1½ tablespoons mayonnaise
  • ½ tablespoon wholegrain mustard
  • ¼ teaspoon runny honey

Steps

  1. Bring a full kettle to the boil. Preheat BBQ grill to medium heat (if using). Bring stock, water, salt and bulgur spice to the boil in a small pot (with a lid) on high heat. Once boiling, turn off heat, add bulgur, stir, cover and leave for 18–20 minutes, until grains are tender. Do not lift lid during cooking.
  2. While bulgur cooks, prepare the salad. Peel and grate carrot; scrub and grate beetroot; thinly slice celery. Place all in a large bowl and set aside.
  3. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook sausages for 5-7 minutes, turning occasionally, until cooked through.
  4. While sausages cook, mix all honey mustard mayonnaise ingredients together in a shallow bowl.
  5. Once sausages have finished cooking, add olive oil, balsamic vinegar and pomegranate molasses to veggies, toss to combine and season to taste with salt and pepper.
  6. To serve, divide spiced bulgur wheat and beef merguez sausages between plates, top with a handful of beetroot, carrot and pomegranate salad and drizzle with honey mustard mayonnaise.

Nutritional Information

Energy 2120 kj
507 kcal
Protein 32.2g
Carbohydrate 36.3g
Fat 22.9g