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Vegie Sausage, chickpea and roast capsicum salad

Serves: 6
Prep: 15
Cook: 10

    Summer on a plate! Embrace the vibrant flavours of this delectable salad. Bursting with beetroot & Thick BBQ Sausages, this is perfect for the warmer months.

    Ingredients

    • 1 pack Vegie Delights™ Thick BBQ Sausages
    • 1 tbs olive oil
    • 100g Reduced Fat Smooth fetta

    Salad 

    • 400g can No Added Salt Chickpeas, drained, rinsed
    • 250g pack baby beetroot, halved
    • 1 large carrot, peeled, finely sliced
    • 100g baby spinach
    • 100g roast capsicum strips

    Dressing 

    • 2 tbs olive oil
    • 2 tbs red wine vinegar
    • 2 tsp wholegrain mustard
    • Pepper to taste

    Method

    1. Step 1

      Preheat frypan or BBQ grill to medium heat and add olive oil. Cook Thick BBQ Sausages for 6-7 minutes. Transfer to a board and cool for 2 minutes. Thickly slice on the diagonal.

    2. Step 2

      For the dressing, combine all ingredients in a small bowl and whisk.

    3. Step 3

      Place all the salad ingredients in a large bowl and toss gently with salad dressing. Add sausages and crumbled feta and toss further to gently coat sausages with dressing.

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