Lamb Merguez, Kale and Butter Beans with Salsa Verde and Sourdough Croutons

This effortlessly simple fresh and vibrant dish is an absolute winner, and equally at home on a warm summer evening, or cosy winter night. The lamb Merguez sausages are packed with warmth and subtle spicy flavours, and are complemented perfectly by the soft butter beans, and earthy kale. The salsa verde provides extra layers of flavour which gently blend with the soup, and the sourdough croutons provide crunch, as well as absorbing the delicious soup.

Serves 2

For larger quantities, simply double the ingredients.

Preparation time – 20 minutes

Cooking time – 20 minutes

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Ingredients

450g Dorset Meat Company Lamb Merguez Sausages
250g curly kale (try to buy whole leaf) with stems removed
400ml lamb stock
1 400g tin butter beans
1 Onion
100ml white wine
150g sourdough or stale bread cut in to 1 inch square croutons
2 tbsp rapeseed or olive oil
Salt and pepper to taste

For the Salsa Verde

25g Flat leaf parsley ( a handful), finely chopped
25g fresh Mint ( a handful), finely chopped
2 Anchovies, finely chopped
1 garlic clove, grated
3 tbsp capers, finely chopped
2-3 Cornichon or salad gherkins, finely chopped
1 x tsp Dijon mustard
1 x tbsp red wine vinegar
2 tbsp rapeseed or olive oil

Method

First, prepare the salsa verde, by finely chopping all of the ingredients, and mixing together. Set aside until you are ready to serve.
Next, prepare the croutons, by frying in a hot pan with a little oil until they start to become golden on the edges and crisp, but still soft inside.
Fry the sausages whole along with the sliced onion, until the sausages are brown and the onion golden. Slice the sausages into 1 inch pieces. Set aside, and deglaze the pan with the wine.
Make the stock, then add to a large pan with the butter beans, and simmer. Add the sausages, and the de-glazed pan juices.
Add the kale leaves, and simmer until tender, but still vibrant green.
Serve straight away in bowls, topped with croutons and a good spoonful of the salsa verde.

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