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Before you jump to Sig's Cauliflower, Pea and Chorizo Salad recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Money.

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The kitchen on its own provides you with many small ways by which energy and money can be saved. Environmentally friendly living is not really that hard. Typically, all it will take is a little common sense.

We hope you got insight from reading it, now let’s go back to sig's cauliflower, pea and chorizo salad recipe. You can have sig's cauliflower, pea and chorizo salad using 17 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Sig's Cauliflower, Pea and Chorizo Salad:

1. You need large cauliflower
2. Provide frozen petite pois (small peas)
3. Take good pinch of salt
4. Get For dressing
5. Use large eggs
6. Take smoked garlic, ordinary will do though
7. Prepare mild mustard
8. Take fresh lemon juice or raspberry vinegar
9. Take mild vegetable salad oil
10. Use extra virgin olive oil
11. You need anchovy filet in oil, drained
12. Get quark or greek style joghurt
13. Provide good pinch of golden sugar to taste
14. Provide ground pepper
15. Take good handful garlic chives, ordinary will do though
16. Provide sliced chorizo, chopped roughly
17. Take small pinch of chilli flakes (optional)

Instructions to make Sig's Cauliflower, Pea and Chorizo Salad:

1. Brake the cauliflower into small rosettes, removing most of the little stems. Heat pot with water, add cauliflower and petite pois, simmer until cauliflower is al dente (about 10 to 15 min depending on size of rosettes)Drain well. Whilst the vegetables are simmering, chop garlic finely,sprinkle with salt, realy grind down until garlic releases oil. Set aside for about 15 minutes.
2. Hardboil the eggs, remove the egg yolk, set aside. Mix all dressing ingredients apart from the quark, the egg yolks, chives, sugar, pepper, chilli flakes if using and chorizo. Mash the anchovy down into the garlic, mustard,vinegar and oil. Pour the dressing over the quark combine well.
3. Add the egg yolk, chives, sugar, pepper and chilli to taste mix until smooth.
4. Pour the complete dressing over the vegetables, sprinkle chorizo over top and carefully combine. Leave to stand for flavours to combine. Can be made 6-8 hours ahead. If you dont want the chorizo to colour the salad, add the chorizo just before serving, but you will lose out on some of the flavour. Instead of the anchovy or chorizo use a char grilled cheese like a halloumi or use black pitted kalamata olives try not to use the cheaper ink coloured black olives.

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