sexta-feira, 12 de setembro de 2014

Brunch kebab salad

Brunch kebab salad


Brunch kebab salad


We’ve taken all the best elements of a full English breakfast – sausages, bacon, tomatoes and mushrooms - and incorporated them into this easy brunch kebab salad. Serves 2 in just 20 minutes!
Serves 2 20 minutes EASY
  • streaky bacon 4 slices of unsmoked rindless streaky bacon, each one stretched with the back of a knife, then cut into 3
  • cherry tomatoes 12, whole
  • chestnut mushrooms 4 medium, halved
  • sausages 4 fat, good-quality sausages, each cut in half
  • mixed leaves a couple of handfuls from a mixed bag
  • balsamic vinegar and olive oil 
a splash of each for dressing
Wrap a piece of bacon around each of the mushroom halves and the sausage pieces. Thread alternately with the tomatoes onto 2 or 4 skewers and place under a medium, pre-heated grill or griddle, turning occasionally for about 8–10 minutes.
Divide the dressed leaves between 2 plates and sit the kebabs on top.
Tip: Streaky bacon has a reasonable amount of fat that helps baste the mushroom
 and sausage as they cook. Stretching out streaky bacon stops it shrinking too much under the heat.
More brunch inspiration:
We gave brunch a healthy makeover with our spring onion and potato cakes with smoked salmon, or try baking a batch of breakfast muffins for the week.

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