Lamb sausage, chickpea and baby pepper salad

Cooking Salads Lamb sausage, chickpea and baby pepper salad

Give lamb snags a Middle Eastern makeover in this super-quick, budget-friendly salad. Its loaded with flavour and plenty of vegies, too

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Heat a barbecue grill or chargrill pan on medium heat. Cook sausages, turning, for 10 minutes or until browned and cooked through. Transfer to a board. Cool for 2 minutes. Thickly slice diagonally.
  2. Drain peppers, reserving 2 tablespoons oil. Whisk reserved oil, vinegar and mustard in a small bowl. Season with salt and pepper.
  3. Place sausages, chickpeas, beetroot, peppers, spinach and carrot in a large bowl. Drizzle with dressing. Toss gently to combine. Serve.

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

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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