1 For fennel, radicchio and
roasted capsicum salad,
preheat oven grill to high, place
capsicum skin-side up in a
roasting pan, drizzle with oil
and grill until skin is blackened
(8-10 minutes). Transfer to a
bowl, cover with plastic wrap
and stand to soften (5 minutes).
Peel, tear into large pieces, and
combine with remaining
ingredients in a bowl.
2 Meanwhile, heat a char-grill
pan over medium heat. Drizzle
sausages with 1 tbsp olive oil
and grill, turning occasionally,
until browned and cooked
through (5-7minutes).
3 Meanwhile, to make a salsa,
process remaining ingredients
in a food processor until finely
chopped, then season to taste.
4 Toss salad with half the salsa,
season to taste and top with
fennel fronds. Serve with
sausages and remaining salsa.Grilled pork sausages with fennel,
radicchio and roasted capsicum SERVES 4
Use a mix of red and yellow capsicum for the salad if
you have them. If you’re super-short on time, roasted
capsicum from the deli would also work well.8 thick pork and fennel
sausages
150 ml extra-virgin olive oil
¾ cup (firmly packed) oregano
2 tbsp balsamic vinegar
1 tbsp lemon juice
1 tbsp finely chopped
rosemary leaves
2 anchovy fillets
1 small garlic clove, crushed
FENNEL, RADICCHIO AND
ROASTED CAPSICUM SALAD
2 capsicum, quartered, seeds
and membrane removed
2 tbsp olive oil
1 fennel bulb, thinly sliced
on a mandoline, fronds
reserved
1 small head radicchio,
leaves torn
1 golden shallot, thinly sliced
into rounds on a mandoline
80 gm (½ cup) small black
olives, such as Ligurian
½ cup (firmly packed) oregano80 ml (⅓ cup) olive oil
2 tbsp thyme
1½ tsp dried chilli flakes
3 garlic cloves, chopped
8 chicken thighs, bone in,
skin on
2 ripe red or yellow oxheart
tomatoes, cut into
4cm pieces
400 gm mixed heirloom
tomatoes, cut into wedges
½ small Spanish onion,
thinly sliced
½ tsp caster sugar
100 gm crustless day-old
sourdough, torn
1 Lebanese cucumber,
coarsely chopped
1 cup (firmly packed) basil,
plus extra to serve(^) ANCHOVY AND GARLIC
DRESSING
125 ml (½ cup) extra-virgin
olive oil
1½ tbsp aged red wine vinegar
1 tbsp lemon juice
4 anchovy fillets
2 tsp thyme
1 small garlic clove, crushed
1 Preheat oven to 220°C. Blitz
oil, thyme, chilli and garlic in a
food processor until combined
and season to taste. Transfer to
a bowl, add chicken, massage
to coat well, then place skin-side
up on an oven tray lined with
baking paper and roast until
golden brown and juices run
clear when thighs are pierced
with a skewer (15-18 minutes).
2 Meanwhile, toss tomatoes,
onion and sugar in a bowl and
stand for 5 minutes to marinate.
Add bread, cucumber and basil,
toss to combine and season to
taste. Set aside for flavours to
combine (10 minutes).
3 For anchovy and garlic
dressing, process all ingredients
in a blender until thick and
season to taste. Toss with
panzanella to coat and season
to taste. Drizzle chicken with
pan juices, scatter with extra
basil and serve with panzanella.
Roast chicken thighs with
sourdough panzanella SERVES 4
Use whatever stale sourdough you have on hand for the
panzanella – dark rye, for instance, will add extra complexity
to this simple Tuscan tomato and bread salad.
66 GOURMET TRAVELLER