Name: Lamb sausage, chickpea and baby pepper salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 4 lamb, mint and rosemary sausages (see note); 150g tub fetta-stuffed baby peppers in oil (see note); 40.00 ml red wine vinegar; 11.80 gm wholegrain mustard; 2 x 400g cans chickpeas, drained, rinsed; 425g can baby beetroot, drained, halved; 80g baby spinach; 1 large carrot, cut into matchsticks

Lamb sausage, chickpea and baby pepper salad

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Transform lamb sausages into a vibrant Middle Eastern salad with bold flavors and an abundance of vegetables.

Ingredients:

4 lamb, mint and rosemary sausages (see note)
150g tub fetta-stuffed baby peppers in oil (see note)
40.00 ml red wine vinegar
11.80 gm wholegrain mustard
2 x 400g cans chickpeas, drained, rinsed
425g can baby beetroot, drained, halved
80g baby spinach
1 large carrot, cut into matchsticks

Instructions:

Preheat a barbecue grill or chargrill pan over medium heat. Grill sausages, turning occasionally, for 10 minutes until golden brown and fully cooked. Transfer to a cutting board and let rest for 2 minutes before slicing thickly on a diagonal.
Separate the peppers from the oil, set aside 2 tablespoons of the oil. Combine the reserved oil with vinegar and mustard in a small bowl. Season with salt and pepper to taste.
In a large bowl, combine sausages, chickpeas, beetroot, peppers, spinach, and carrot. Drizzle with dressing and gently toss to mix. Serve.

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