Embrace everyone’s favourite affordable ingredient – sausages. Make this delicious salad to accompany the snags – create fast family meals perfect for autumn evenings.
Ingredients
- 12 spicy salsa beef sausages
- 2 tablespoons extra virgin olive oil
- 250g baby roma tomatoes, halved
- 250g cherry tomatoes
- 1 butter lettuce, leaves separated
- 1 small red onion, halved, thinly sliced
- 1/3 cup pitted kalamata olives, halved
- 1/4 cup fresh basil leaves, torn
- 2 tablespoons balsamic vinegar
Method
- Step 1Preheat oven on 200C (180C fan-forced). Place tomatoes on a baking tray. Drizzle with 1 tablespoon oil. Season with salt and pepper. Roast tomatoes for 15 to 20 minutes or until browned and just tender.
- Step 2Meanwhile, preheat a barbecue plate or large frying pan over medium-high heat. Cook sausages, turning, for 10 to 12 minutes or until browned and cooked through.
- Step 3Place lettuce, onion, olives, basil and tomato in a large bowl. Whisk vinegar and remaining oil in a jug. Pour over salad. Toss gently to combine. Serve sausages with salad.
- Low carb
- Low sugar
- Lower gi
Nutrition
2352 kj
Energy
47g
Fat Total
20g
Saturated Fat
6g
Fibre
25g
Protein
107mg
Cholesterol
1312.29mg
Sodium
2g
Carbs (sugar)
8g
Carbs (total)
All nutrition values are per serve
Notes
We used a salanova butter lettuce, which has small leaves. If using a regular butter lettuce, tear leaves into smaller pieces.
- Author: Kim Coverdale, Food editor – Super Food Ideas
- Image credit: Mark O'Meara
- Publication: Taste.com.au
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