Last night I once again found myself scavenging through the fridge for scraps with which to concoct a meal. With lettuce and other salad-like ingredients aplenty, and a pack of wors staring up at me, a simple yet yummy meal was to be had.
Who’s hungry? Vincent and I so this recipe serves 2.
- 400g wors
- 1 tbsp butter
- 1 pack of salad leaves
- A handful of microgreens (radish and broccoli)
- 10 baby tomatoes, quartered
- 3 figs, quartered
- 3 quarters of a large cucumber, sliced and halved
- 2 feta rounds, diced
- Seed & nut mix to garnish
- Your favourite salad dressing
Lettuce make a salad
Chuck the leaves into a bowl.
Add the cucumber.
Add the tomatoes.
Add the figs.
Crumble the feta on top.
At this point all the ingredients are just lying on top so dig your salad spoons in there and mix it up a bit.
Add the microgreens.
Now sprinkle some seed & nut mix over it.
Cover the bowl with cling wrap and put in in the fridge. Now grab a glass of wine before cooking the wors. I’m having a glass of unlabelled Sauvignon Blanc (thanks, Roan).
Cook the wors
Add the butter to a grill pan and put it on medium heat. You don’t want to burn the butter or cause too much spraying of wors juices while cooking, so stick to low-medium heat throughout.
Add the wors when the butter has melted and covered all the crevices.
Turn after 10 minutes.
Cook for another 10 to 15 minutes. You’ll know the wors is ready when it snaps easily if you bend it.
Dinner is served
Get your favourite salad dressing out and dish up.