Green salad with chipolatas

Green salad with chipolatas

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  • 8
  • Easy
  • 15 minutes
  • 10 minutes

The obligatory green salad required at every braai has a new face! These crisp, fresh greens are brightened with a sparkly citrus dressing and bulked up with creamy butter beans and honeyed baby pork sausages. Replace the chipolatas with slices of fried halloumi for a meat-free variation.


  • 250 g Woolworths pork chipolatas
  • honey, for coating
  • 100 g Woolworths baby spinach, rocket and watercress salad, washed
  • 1 x 400 g can butter beans, drained and rinsed
  • 100 g celery, sliced diagonally
  • 1 bulb fennel, thinly sliced
  • 80 g fresh peas
  • 100 g mangetout
  • 4 limes, peeled and sliced
  • 2 avocados
  • 200 g baby marrows, thinly sliced lengthways
  • For the dressing, whisk:
  • 1 t fennel fronds, roughly chopped
  • 1 t celery leaves, roughly chopped
  • 1 lemon, zested and juiced
  • 1 orange, zested and juiced
  • 1 shallot, finely chopped
  • 2 T honey
  • 1⁄3 cup olive oil
  • 1 T wholegrain mustard
  • sea salt and freshly ground black pepper, to taste

Cooking Instructions


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1. Heat the oil in a pan and fry the chipolatas until golden brown and cooked through, about 8 minutes. Add the honey and shake pan to coat the chipolatas. Set aside.

2. Place the salad leaves on a platter and top with the remaining ingredients.

3. Pour over the dressing or serve alongside the salad in a small bowl.

Find more salad recipes here.

Videography: Romy Wilson
Photograph: Shavan Rahim

Khanya Mzongwana Recipe by: Khanya Mzongwana
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If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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