Beetroot Hummus, Tomato and Sausage Salad

Beetroot Hummus, Tomato and Sausage Salad

Believe it or not but us content creators can have days where we have no idea what we want to make or eat and sometimes, delivering creativity on a daily basis can be as mentally challenging as jumping off a high rock into the sea. You know you should do it because it will be a thrill and that water will be so refreshing and bring you so much joy, but you actually don’t have to do it and if you turn away now probably no-one would notice and you can just stay safely on dry land.

I’m not quite sure where this analogy is going, other than I’m struggling at the moment to be inspired to bring you food worth jumping off rocks for. This beetroot hummus, tomato and sausage salad is one of those meals that came out of necessity to use stuff in the fridge and because I found these stunning purple tomatoes and wanted to cut into them, which I guess is reason enough and it did make me realise that I could simply walk into the water safely from the beach.

For the hummus:

400g jarred chickpeas (including the liquid)
1 tablespoon tahini
Roughly 100g cooked beetroot
A rough bunch of fresh coriander
The juice of
Salt and pepper

For the rest of the salad:

2 beautiful tomatoes – thickly sliced
2 spanish sausages – sliced
100g feta cheese
Fresh chives
2 slices of cornbread

For the hummus, place all the ingredients into a food processor and blend until smooth.

I also sliced up and fried off two Spanish sausages until golden on all sides. II also picked up a beautiful rustic style cornbread which I toasted in the pan.

Spread the hummus onto a large platter and lay the tomato slices on top. Scatter the fried sausages on top and sprinkle with crumbled feta cheese and chives. Finish with a squeeze of fresh lemon juice.