Clio Cafe’s beef sausage salad

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If you find yourself lured into Rundle Mall Plaza with the waft of delicious baked treats, there’s a good chance it’s coming from Clio Café. The newly opened café is the brainchild of Sam Elgohary and partner Ed Zoheir.

Don’t let the foot court backdrop deter you - the new Rundle Mall Plaza space is a little bit fancy, featuring Danish inspired wooden furniture and plush marble grey lounges. Clio’s attitude to food is simpatico with this elevated food court experience, with all dishes made to order without compromising on convenience. Sam draws on her background as a graphic designer and food magazine editor to create dishes that resemble works of art.

Head on over and experience the artistry for yourself while enjoying views of bustling Rundle Mall.

Serves: 4 people

Preparation time: 10 minutes

Cooking time: 15 minutes

• 200g Sliced Beef Sausage (grilled)
• 400g Chickpeas (cooked)
• 400g Red Kidney (cooked)
• 200g Mixed Lettuce
• 150g Cherry Tomato
• 150g Roasted Capsicum
• 100g Cheddar Cheese Cubes

Dressing

• 2 Tbsp Honey
• 5 Tbsp Apple Cider Vinegar
• ½ Cup Olive Oil
• Salt and Pepper to taste

1. Add the sausage to a frying pan, grill it for 3-4 min in medium heat.
2. Roast the capsicum and cut it into slices.
3. Drain the chickpeas and red kidney and add them to a mixing bowl.
4. Add in the Lettuce, cherry tomato, cheddar cheese and the roasted capsicum.
5. Add the dressing ingredients in a blender and mix till thicken.
6. Pour in the dressing into the mixing bowl and give it a good mix.
7. Add the salad mix into a serving bowl and add the beef sausage on top.
8. Enjoy.