Ep 5 - Greek sausage salad
Prep Time - 10 mins
good quality lamb sausages 6
chickpeas 2 x 400g can, rinsed and drained
telegraph cucumber 1/2, halved lengthways and sliced
cherry tomatoes 1 punnet, halved
roast red capsicum (pepper) 2, sliced (from the deli or jar)
black kalamata olives 1/2 cup
fresh mint leaves 1/2 cup torn
flat-leaf parsley 1/2 cup roughly chopped
feta cheese 100g, crumbled
lemon juice of 1
extra virgin olive oil a drizzle
balsamic vinegar a drizzle
1. Preheat barbecue grill on medium heat. Cook sausages for 3-4 minutes each side until well browned and cooked through.
2. Slice cooked sausages and toss with remaining salad ingredients. Dress with lemon juice, extra-virgin olive oil and balsamic vinegar just before serving.