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pasta salad with quorn wild garlic sausages, courgette, peas and asparagus and a lemon yoghurt dressing

20 May 2014 by Dominic Franks

… as always my timing couldn’t be worse, the UK has just had the most glorious weekend of weather and today of course it all changed and things are back to normal with rain, grey skies and unseasonably cool weather.  It always makes me laugh when the ‘people’ at the weather centre tell us that there’s going to be an unprecedented heat-wave because they really never know and this perpetual annual teasing does nothing for the psych for those of us having to endure whatever actually comes our way which is why I try my hardest just to simply ignore it and either plan the little details on a daily basis or simply go ahead with that al-fresco dining ambiance regardless… I guess we shouldn’t grumble but then we wouldn’t be British now would we?

pasta salad with quorn wild garlic sausages, courgette, peas and asparagus and lemon yoghurt dressing
it may be just me but I find it so hard to bake cakes when the weather is fine, all things egg, sugar and butter related can be a pain in the arse to get right and the heat from the oven can be particularly miserable so a light and healthy salad with a little va-va-voom can never go a miss…these tomberries, for instance are an instant hit this time of year and should be treasured when they come to the shelves… as you all know The Viking is a big fan of quorn products and they seem to be approving with each year that passes.  Their original range of the like of sausages, mince and chicken style pieces are still great and in-fact are now tasting better than ever plus they also have a range of new, seasonal products such as the wild garlic and parsley sausages i’ve used here and i’m more than happy to eat them with him as an alternative to anything that may have once been living…

for the salad
2 packets of Quorn Wild Garlic and Parsley Sausages – sliced
300g pasta – I used these gorgeous giant pasta shells or lumaconi
a large cupful of frozen peas
a bunch of fresh British asparagus – roughly chopped
3 mini courgettes – thickly sliced
a selection of salad leaves (one mixed bag should cover it)
1 packet of tomberry tomatoes
fresh chives – roughly chopped
2 tablespoons capers
seasoning
olive oil
a little grated parmesan

for the dressing
3 tablespoons fresh mayonnaise – see recipe here
3 tablespoons Total Greek Yoghurt
the juice and zest of half a lemon
1 teaspoon dijon mustard
1 teaspoon honey

this can all be made in advance or done on the hoof if you like it slightly warm

cut your sausages into chunky slices, drizzle with a little olive oil and roast in an oven set to 180C for 20 mins or until golden, then set aside

in a large pot cook the pasta until soft, then drain and run through with cold water and drain again, drizzle with olive oil and throw in a handful or two of grated parmesan and toss together – set aside

in a small pot gently boil the vegetables until nearly soft – I like a little bite – drain, season with black pepper and set aside to cool

place all the salad ingredients into a very large bowls along with the cooling pasta and vegetables and toss together

in a smaller bowl add the salad dressing ingredients and whisk together

place the cooked sausages into the salad, pour the creamy dressing on top and toss it all together before plating up

eat and of course, enjoy!

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Filed Under: Vegetarian Tagged With: healthy eating, pasta, quorn, salad, wild garlic

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Comments

  1. John Gray says

    20 May 2014 at 9:48 pm

    I hate the texture of quorn
    I may try this with some of my own pig sausages

  2. Keep Calm and Fanny On says

    21 May 2014 at 7:15 am

    Love Wild Garlic, haven't seen these sausages yet – must track them down! Thanks…

  3. belleau kitchen says

    21 May 2014 at 7:45 am

    I think they've really improved the texture recently so worth trying again although you're right, for a meat eater nothing beats a good old fashioned pork sausage!

  4. belleau kitchen says

    21 May 2014 at 7:46 am

    Thanks. They are lovely and only on the shelves sporadically so do try and track them down

  5. Karen S Booth says

    21 May 2014 at 8:41 am

    I ADORE wild garlic and I also like Quorn, it's a GREAT veggie sub for meat and my parents use it all the time! LOVE the look of this plate of food Dom, such innovative ingredients too!

  6. Susan Lindquist says

    21 May 2014 at 12:48 pm

    First of all, exquisite photo of this plate ! Great color and composition! As for the salad, these first pasta salads of the spring/summer season are always such a welcome sight – your zingy ingredients and the realistic amount of pasta make for a perfect cool intro to summertime! XO!

  7. belleau kitchen says

    21 May 2014 at 1:22 pm

    well thank you Karen, I love it too and loved eating it more importantly!

  8. belleau kitchen says

    21 May 2014 at 1:23 pm

    ahhh Susan, thank you, I loved the way it looked coming out of the dark background… xxx

  9. Shu Han says

    21 May 2014 at 4:41 pm

    wow you can get wild garlic quorn sausages now?! They've really upped their game huh. Wild garlic used to be all special and even chef-y. The salad looks fantastic Dom- pretty much all my favourite things about spring on a plate, and that dressing is currently done and in fridge 😉 (I work fast.) p.s. I agree, can't bake in the heat… though never was much of a baker to start with unfortunately ha.

  10. Bintu @ Recipes From A Pantry says

    22 May 2014 at 10:33 am

    I am salivating over the idea of wild garlic in sausages. My idea of heaven. Delish looking dish.

  11. key difference says

    23 May 2014 at 10:42 am

    While reading this piece, it struck me: Imagine if you could post 3-4 times the number of blogs you do every week! Of course, that would mean partnering with some white-hot writers who know their way around your subject. That’s exactly what I can offer. Shoot a mail to content@keydifference.com or Skype me at content.key for a taste of real success.

  12. Jean | DelightfulRepast.com says

    23 May 2014 at 1:05 pm

    Dom, this is just the sort of thing I like to make when the weather heats up. But I've never used sausages (vegetarian or otherwise) for the protein. Must do! Especially when August when my tomatoes will be ready to pick.

  13. Choclette says

    23 May 2014 at 4:18 pm

    Rain or shine this looks divine – hehe. So hard to tell what's going on with our weather. As you say Dom, eat and enjoy.

  14. tales of teddy says

    25 May 2014 at 2:07 pm

    I'd never thought of incorporating Quorn sausages into other dishes – thank you for opening-up another range of veggie options!

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About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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