This salad is a combo of some great textures and flavours. The chewy spelt pasta, crisp, bitter radicchio, and flavour-packed chicken sausages.
Prep time: 10 minutes
Cooking time: 25 minutes
Serves: 4
Ingredients
- 2 corn cobs
- 375g spelt pasta
- Drizzle of extra-virgin olive oil
- 4 x good-quality chicken sausages
- 1 small head radicchio, shredded
- ½ cup full-fat ricotta
- 2 lemons, halved
- Sea salt
- Freshly ground black pepper
Anchovy Breadcrumbs
- 2 slices sourdough bread, roughly torn
- 2 tablespoons raw hazelnuts
- 2 anchovies in oil (tinned or jarred, either is fine)
Method
- Bring a medium pot of lightly salted water to a boil. Add in the corn cobs and cook for 3 minutes until bright yellow. Remove with tongs, run under cold water to cool down, then slice the kernels off with a sharp knife and set aside.
- Add the pasta to the still boiling water and cook according to packet directions, stirring occasionally, until pasta is al dente. Once cooked to your liking, drain the pasta and run under cold water to cool. Drizzle over a little olive oil and toss to coat so the pasta doesn’t stick to itself.
- While the pasta is cooking, heat a little olive oil in a large frying pan. Snip the end of the chicken sausages and squeeze the mince from the casings into the pan. Cook, breaking up into bite sized pieces with a spoon until cooked through and golden brown. Remove and set aside.
- Add the roughly torn bread, hazelnuts and anchovies to a food processor and blitz until the size of breadcrumbs (if you can’t be bothered to get out the food processor, just finely chop the best you can). Add to the frying pan with the residual oil from the cooking the chicken sausages and cook, tossing for 5 minutes, until nicely golden.
- Divide the cooked pasta, corn, radicchio, chicken sausage and ricotta between bowls. Squeeze over the lemon juice and top each bowl with the Anchovy Breadcrumbs, a pinch of sea salt and freshly ground black pepper.
Meg is a recipe developer, food stylist and creative director based in Sydney Australia. She combines her health and nutritional studies with an understanding of global food trends to create engaging and delicious recipes for the everyday Australian. Photography: Luisa Brimble. Styling: Olivia Blackmore.
