FUSILLI SALAD WITH MIXED PEPPERS, MERGUEZ SAUSAGE AND OLIVES

This is a dish that can me be made in moments and therefore a great evening meal
during a busy week. If you find yourself with any leftovers it will make an ideal lunch the
following day. Chorizo or a pork sausage is an ideal substitute if you can’t find any
merguez. Look for sausages with a little chili in it.

Serves 2
INGREDIENTS
250g/ 8-9oz fusilli pasta
Sea salt and freshly ground black pepper
200g/ 7oz merguez sausage
2 tbsp olive oil
1 small red onion, sliced
Pinch of soft brown sugar
½ a red and yellow pepper, deseeded and sliced
1-2 tbsp sun-dried tomato paste or tomato purée
Generous splash of balsamic vinegar
50g/ 1.75oz pitted black olives, halved
Large handful of parsley, chives and basil, chopped

METHOD
1. Cook the fusilli in a pan of boiling salted water until al dente, following the
packet instructions. In the meantime, thinly slice the sausages on the diagonal
then sauté in 1 tablespoon of the oil in a large frying pan. Once they turn golden
brown and are almost cooked through, remove the sausages and drain on
kitchen paper.

2. Heat the rest of the oil in the same pan then add the sliced onion. Cook for about
5 minutes until soft then sprinkle over the sugar and cook for another 2 minutes
until golden. Add the peppers to the pan and fry with the onion for 3-4 minutes
until they start to soften.

3. Return the sausages to the pan and stir through the sun-dried tomato paste.
Deglaze the pan with the vinegar and cook until most of the liquid has
evaporated. Stir through the olives and herbs then remove from the heat. Drain
the pasta and toss through the pepper and sausage mix. Adjust the seasoning
and serve warm or cold.